Thai Eggplant Curry

Thai Eggplant Currywith Ginger Rice and Cashews

We're ditching the takeout menu this week. Our red Thai curry is a hit with tender chicken and fluffy rice, so Chef Suzanne decided to try a seasonal, veggie-forward version that incorporates the season’s finest. Coconut milk, soy, honey, and red curry paste create the spicy, creamy sauce for stir-fried snap peas, red bell pepper, and tender eggplant. Jasmine rice, infused with ginger and basil, is perfect for soaking up the sauce, topped with chopped cashews for extra crunch.

  • Vegetarian
  • Spicy
  • Stovetop Only
Serving size
4servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

Calories810
Protein16g
Total Carb91g
Total Fat44g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    ginger
  • jasmine rice
    jasmine rice
  • red bell pepper
    red bell pepper
  • eggplant
    eggplant
  • basil
    basil
  • roasted salted cashews
    roasted salted cashews
  • shallot
    shallot
  • red curry paste
    red curry paste
  • gluten-free soy sauce
    gluten-free soy sauce
  • honey
    honey
  • 5.5-ounce cans coconut milk
    5.5-ounce cans coconut milk
  • sugar snap peas
    sugar snap peas

What You'll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 12" large nonstick pan
  • 12" large high-sided pan