Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, grilled eggplants in thai curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Grilled eggplants in thai curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Grilled eggplants in thai curry is something that I have loved my whole life. They’re nice and they look wonderful.
I have used Japanese eggplant in a Thai green curry along with some tofu, and it was delicious. Grilling is an age-old tradition in Thailand, with amazing marinade concoctions that make taste-inspiring meals – and this eggplant is no exception. Eggplant is delicious on the grill, and this recipe makes it even better with the use of a Thai-inspired marinade.
To get started with this particular recipe, we have to prepare a few components. You can cook grilled eggplants in thai curry using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Grilled eggplants in thai curry:
- Prepare Ingredients for red curry paste
- Get 10 whole dry kashmiri red chilles, soaked in warm water for 15 minutes and drained
- Take 3/4 cup roughly chopped onions
- Prepare 1/4 cup finely chopped lemon grass (hare chai ki patti)
- Get 2 tbsp coriander (dhania) seeds
- Get 1 tbsp cumin seeds (jeera)
- Get 1 tbsp roughly chopped ginger (adrak)
- Take 1 tbsp finely chopped coriander (dhania)
- Make ready 2 tsp roughly chopped garlic (lehsun)
- Prepare 2 tsp grated lemon rind
- Make ready 1/2 tsp white pepper powder
- Take to taste Salt
- Prepare Ingredients for grilled Eggplant in Thai Red Curry Paste
- Prepare 2-3 eggplants
- Take 1 bowl red curry paste
- Take 1 tbsp olive oil/ or any other vegetable oil
- Make ready to taste Salt
- Get 1/2 cup grated mozzarella cheese
- Prepare 2 tbsp hung curd
- Take 1/2 tsp haldi powder
This is a quick curry with Thai flavors featuring eggplant, tofu, coconut milk, and cherry tomatoes. Delicious, truly authentic, fast & easy. Thai eggplants come in a variety different sizes and colors. The closest to its American cousin is the skinny, long and green one.
Instructions to make Grilled eggplants in thai curry:
- Method for thai curry
- Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water. - Use as required or store refrigerated.
- Cut and wash eggplants in round and thin shape. Marinate them in curd, haldi powder and salt for at least 1/2 hr. Now take a grilling try and spread some olive oil in it.
- Now place that marinated eggplants in it. Now spread red curry paste to it. - cover the eggplants evenly.
- Put a thick layer on it. Now great some mozzarella cheese on it and grill it for 10-12 mins. Your Grilled Eggplant in Thai Red Curry Paste is ready to serve. - - I have grilled it in micro grill combo
The Thai eggplant really is the star of this dish. I'm a big "crunch" fan and always find a reason to add water chestnuts to Asian cuisine. I LOVE water chestnuts, so you'll see them in this dish too. I also waited to add half an onion as well as the bell pepper so that they wouldn't get too soft. This delectable version of Thai curry is made with "lite" coconut milk, which has the same flavor but one-third the calories and one-third the Whisk in curry paste until well blended.
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