Curry
•Thai Red Curry Grilled Eggplant
Total Time
30 min
Servings
4 people
Level
easy
Rating
(1)
Thai Red Curry Grilled Eggplant
This variation infuses the smoky flavor of char-grilled eggplant with a rich and spicy Thai red curry coconut sauce. It creates a perfect balance of savory, sweet, and spicy notes, making it an excellent main course over rice or a flavorful side dish.
Ingredients
2 large Chinese or Japanese eggplants (about 1 lb total)
2 tbsp vegetable oil
1/2 tsp salt
1 can (13.5 oz) unsweetened coconut milk
2 tbsp Thai red curry paste
1 tbsp brown sugar
1 tbsp lime juice
1/4 cup fresh cilantro, chopped
2 tbsp roasted peanuts, chopped
Instructions
- 1
Preheat your grill to medium-high heat or heat a grill pan on the stove over medium-high heat.
- 2
Slice the eggplants lengthwise into long strips or rounds, about 1/2 inch thick.
- 3
Brush the eggplant slices with vegetable oil and season evenly with salt.
- 4
Grill the eggplant for 4-5 minutes per side until tender and distinctive grill marks appear. Remove from heat and set aside on a serving platter.
- 5
While the eggplant grills, combine the coconut milk and Thai red curry paste in a small saucepan over medium heat.
- 6
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes fragrant.
- 7
Stir in the brown sugar and lime juice, cooking for another minute to dissolve the sugar. Taste and adjust seasoning if needed.
- 8
Pour the warm red curry coconut sauce generously over the grilled eggplant.
- 9
Garnish with fresh chopped cilantro and roasted peanuts before serving.
