Green Thai Curry with Eggplant, Broccoli, and Basil
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Ingredients & Equipment
What we send
- 3/4 cupwhite rice
- 6 ouncesbroccoli
- 3 tablespoonsroasted cashews
- 1Thai chile
- 1 tablespoonlight brown sugar
- 1 teaspoonsesame seeds
- 1lite coconut milk
- 1 packetgluten-free soy sauce
- 1/4 ouncebasil
- 1 tablespoongreen curry paste
- 3 ouncesbaby spinach
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- baking sheet
- 10" medium high-sided pan
- Tree Nuts
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.
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!
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.
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.
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.
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!