Ingredients for Yellow Curry With Eggplant
- 1 medium eggplant, diced
- Green Bell Pepper
- Red Bell Pepper
- Yellow Onion
- Garlic Cloves
- Serrano Chili
- Cooking Oil
- 1 tablespoon fish sauce
- Ground Ginger
- Ground Coriander
- Ground Turmeric
- Salt And Pepper
- 1 can (13.5 oz) full-fat coconut milk
- Hot Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Yellow Curry With Eggplant? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Yellow Curry With Eggplant
- Dice the eggplant into bite-sized pieces. Chop the onion and mince the garlic and ginger.
- Heat the vegetable oil in a wok or large sauté pan over medium-high heat.
- Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Add the diced eggplant and cook for 5-7 minutes, until slightly softened.
- Stir in the yellow curry powder and chili flakes. Cook for 1 minute, stirring constantly, to toast the spices.
- Pour in the coconut milk and fish sauce. Stir well to combine all ingredients.
- Bring the curry to a simmer, then reduce heat to low.
- Simmer for 10-20 minutes, or until the sauce has thickened slightly and the eggplant is tender.
- Taste and season with salt as needed. Add hot water if you prefer a thinner sauce.
- Serve hot over cooked brown rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
463g
Fat
164g
Carbs
45g