Grilled eggplants in thai curry. It's a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. 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.
Then add this red curry paste.
You may want to stir every ten minutes to cook the eggplants evenly.
A delicious flavor combination comes together in this Thai Green Curry with Eggplant recipe, with red bell peppers, spinach, snow peas, and bean sprouts.
You can cook Grilled eggplants in thai curry using 20 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Grilled eggplants in thai curry
- You need of Ingredients for red curry paste.
- You need 10 of whole dry kashmiri red chilles, soaked in warm water for 15 minutes and drained.
- You need 3/4 cup of roughly chopped onions.
- You need 1/4 cup of finely chopped lemon grass (hare chai ki patti).
- You need 2 tbsp of coriander (dhania) seeds.
- You need 1 tbsp of cumin seeds (jeera).
- Prepare 1 tbsp of roughly chopped ginger (adrak).
- Prepare 1 tbsp of finely chopped coriander (dhania).
- It's 2 tsp of roughly chopped garlic (lehsun).
- You need 2 tsp of grated lemon rind.
- It's 1/2 tsp of white pepper powder.
- You need to taste of Salt.
- You need of Ingredients for grilled Eggplant in Thai Red Curry Paste.
- It's 2-3 of eggplants.
- Prepare 1 bowl of red curry paste.
- It's 1 tbsp of olive oil/ or any other vegetable oil.
- Prepare to taste of Salt.
- It's 1/2 cup of grated mozzarella cheese.
- It's 2 tbsp of hung curd.
- Prepare 1/2 tsp of haldi powder.
Remember how last week in my Slow Cooker Coconut Chicken Curry post I told you that you could expect lots more curry recipes from me? Unlike other eggplants, the Thai eggplant can be eaten raw and is usually paired with spicy dips. Some people call it "round eggplant" but in In Thailand, these are a common food ingredient, but here in the U. S., they're very unusual vegetables (or "fruits" as plant biologists would say).
Grilled eggplants in thai curry step by step
- 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.
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. This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. It's a simple, hearty, protein and veggie-packed dish You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot).
