Thai Eggplant Curry with Ginger Rice and Cashews
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Ingredients & Equipment
What we send
- 1/2 ounceginger
- 3/4 cupjasmine rice
- 1red bell pepper
- 1/2 ouncebasil
- 3 tablespoonsroasted salted cashews
- 1 tablespoonvegetarian red curry paste
- 1/4 cupgluten-free soy sauce
- 1 packethoney
- 15.5-ounce can coconut milk
- 6 ouncessugar snap peas
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 12" large nonstick pan
- 12" large high-sided pan
- Tree Nuts
Trim and discard skin of ginger. In a small pot, combine rice, whole ginger knob, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, 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. Halve bell pepper lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Quarter eggplants lengthwise and cut crosswise into ¼-inch pieces, discarding ends. Roughly chop or tear basil leaves, discarding stems. Roughly chop cashews. Peel shallot and thinly slice into rings.
Heat 2 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add eggplant and sauté until tender, 8-10 minutes. Season with ¼ teaspoon salt and black pepper as desired. Remove pan from heat. Meanwhile, in a small bowl, whisk together curry paste, soy sauce, honey, and coconut milk. Set coconut-curry sauce aside until Step 5.
While eggplant sautés, heat 1 tablespoon canola oil in a separate large high-sided pan over medium-high heat. When oil is shimmering, add snap peas, bell pepper, and shallot, and cook until beginning to char, 5-7 minutes. Season with ¼ teaspoon salt and black pepper as desired. Once eggplant is tender, add to pan with stir-fried vegetables, still over medium high, and mix to combine.
Simmer Coconut-Curry Sauce
Add coconut-curry sauce to pan with vegetables over medium-high heat. Simmer until sauce is reduced by half, 2-3 minutes. Remove from heat.
Plate Thai Eggplant Curry
Taste vegetables and add salt as desired. Remove and discard whole ginger knob from rice and stir in basil. Divide ginger rice between serving dishes and spoon over eggplant curry. Garnish with cashews. Dig in!