Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - a magical blend of creamy coconut, aromatic spices, and perfectly roasted vegetables that will make your taste buds dance with excitement! This Aubergine Sweet Potato Red Thai Curry is not just a meal; it's a culinary adventure that promises to turn an ordinary evening into an extraordinary dining experience, packed with bold flavors and nutritious ingredients that will leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 aubergine, cubed
- 1 sweet potato, diced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup vegetable broth
- 2 tablespoons oil
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing and cutting the aubergine into 1-inch cubes, sweet potato into similar-sized dice, and bell pepper into thin slices.
- Heat oil in a large, deep skillet or wok over medium-high heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant, releasing its aromatic oils.
- Add diced sweet potato to the pan and sauté for 3-4 minutes, allowing edges to slightly caramelize and begin softening.
- Introduce cubed aubergine to the skillet, stirring to coat with curry paste. Cook for an additional 5 minutes, allowing vegetables to develop color and start becoming tender.
- Pour in coconut milk and vegetable broth, stirring to combine all ingredients. Reduce heat to medium-low and simmer for 15-20 minutes, or until sweet potatoes are completely soft.
- Add sliced bell peppers during the last 5 minutes of cooking to retain their crisp texture and vibrant color.
- Taste and adjust seasoning, adding salt or additional curry paste if needed for desired flavor intensity.
- Remove from heat and let rest for 2-3 minutes to allow flavors to meld together.
- Garnish with fresh torn basil leaves just before serving. Serve hot with steamed jasmine rice.
Tips
- Always toast your curry paste first to release its full aromatic potential and develop deeper, more complex flavors.
- Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Use full-fat coconut milk for a richer, creamier curry sauce that clings beautifully to the vegetables.
- Don't rush the simmering process - allowing the curry to slowly develop helps ingredients meld together perfectly.
- Fresh basil is crucial - add it at the very end to preserve its bright, aromatic qualities and add a burst of freshness.
- If you prefer extra heat, keep additional red curry paste on hand to adjust the spice level to your liking.
- Serve over jasmine rice to soak up the delicious sauce and complete your authentic Thai dining experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 0mg
