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Green Thai Curry

Green Thai Curry with Eggplant, Broccoli, and Basil

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Recipe Details

Story

Whenever Thai food is on offer, we always order green curry and can never get enough of its complex yet delicate flavor. So, we crafted our own version, showcasing two of our favorite vegetables, eggplant and broccoli, with a base of light coconut milk and green curry paste. Served with fragrant white rice and a sprinkling of crunchy cashews on top, this sensational dinner will definitely have you ditching delivery.

Tags

  • Vegetarian
  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • white rice
    3/4 cup
    white rice
  • eggplant
    1
    eggplant
  • broccoli
    6 ounces
    broccoli
  • roasted cashews
    3 tablespoons
    roasted cashews
  • Thai chile
    1
    Thai chile
  • light brown sugar
    1 tablespoon
    light brown sugar
  • sesame seeds
    1 teaspoon
    sesame seeds
  • lite coconut milk
    1
    lite coconut milk
  • gluten-free soy sauce
    1 packet
    gluten-free soy sauce
  • basil
    1/4 ounce
    basil
  • green curry paste
    1 tablespoon
    green curry paste
  • baby spinach
    3 ounces
    baby spinach

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and then bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Quarter eggplant lengthwise, then cut crosswise into ½-inch pieces. Cut broccoli into ½-inch florets, discarding tough stem. Roughly chop cashews. Halve Thai chile lengthwise and, using a knife tip, discard seeds and finely chop up to 1 teaspoon for seasoning the cashews. Be sure to wash your knife, hands, and cutting board after!


  3. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss eggplant and broccoli with 1 tablespoon canola oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until eggplant and broccoli are very tender, about 20 minutes total. 

  4. Glaze Cashews

    Glaze Cashews

    While vegetables roast, heat 1 teaspoon canola oil in a medium high-sided pan over medium heat. When oil is shimmering, add half of brown sugar and cook, stirring constantly, until sugar is dissolved, 2-3 minutes. Add cashews to pan and toss to fully coat, about 1 minute. Remove pan from heat. Stir in sesame seeds and chopped Thai chile. Transfer to a plate to cool until ready to serve. 

  5. Simmer Curry

    Simmer Curry

    Wipe pan from cashews clean, then add coconut milk, soy sauce, whole basil sprigs, curry paste, and remaining brown sugar over high heat. Whisk to combine. Bring to a boil, then reduce heat to medium and simmer until flavors have melded, 5-7 minutes. 

  6. Plate Curry

    Plate Curry

    Remove basil from curry and discard. Over medium heat, add spinach and roasted vegetables to pot with curry and stir to wilt spinach, 1-2 minutes. Season with ½ teaspoon salt and pepper as desired. Divide rice between shallow bowls and ladle over green curry. Sprinkle over glazed cashews and dig in!

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