Eggplant in Red Thai Curry Sauce

By Jen Paleracio | October 12, 2020

Red Thai curry paste has a great flavor when making creamy sauce for your roasted veggies. Especially eggplant. I seasoned the eggplant with salt and pepper, drizzle a little oil, then roast it at high temperature to get a nice golden brown color. I find that roasting eggplant first takes out the bitterness and it gives so much flavor to your dish.

let’s start cooking!

Roasting first before adding the eggplant helps remove the bitterness. Make sure to have your oven in hight heat, about 400-425ºF
The onion, garlic, and ginger create a nice aroma and add so much flavor to the dish. Make sure to saute your aromatic for at least a minute or until the onion is translucent.
The tomato paste in the sauce added an umami flavor and the honey balances the acid from the rice vinegar and tomato paste.

Here’s the full recipe:

Eggplant in Red Thai Curry Sauce

Jen Paleracio
Roasted eggplant in cream of coconut sauce
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 people

Equipment

  • skillet or wok
  • baking sheet pan
  • cutting board
  • knife

Ingredients
  

  • 1 medium sized eggplant sliced into wedges
  • 1 teaspoon grated ginger
  • 4 tablespoons olive oil divided
  • 1 yellow onion chopped
  • 1 tablespoon red Thai curry paste
  • 2 red mild chili peppers or one red bell pepper deseed and sliced
  • 1 tablespoon rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • 1/2 cup coconut cream
  • 3 stalks green onions sliced
  • handful of cilantro chopped
  • handful of fresh basil chopped
  • option: add a teaspoon of chili paste

Instructions
 

  • Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper. Place the eggplant into the pan, season with salt and pepper, drizzle with 2 tablespoons oil. Toss to coat well. Place in the oven and roast for 20-30 minutes or until tender and golden brown. Set aside.
  • Heat a pan with the remaining oil. Add the onion, saute for a minute or until tender and translucent. Add the garlic and ginger, stir for a minute or cook until fragrant or aromatic. Add the mild red chili peppers, stir to combine.
  • Add the tomato paste, rice vinegar, and red Thai curry paste, stir, add the chili paste and honey, stir until well combined. Add the soy sauce and coconut cream, stir, simmer for 2 minutes. Then add the roasted eggplant, stir, add the herbs and green onions, cook for 30 seconds or until slightly wilted. Serve warm.

Notes

I also added rice vinegar and Harissa chili paste. You can add red chili pepper flakes if you don’t have chili paste. 

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Posted in Mains, Recipes