Thai Green Curry with Eggplant

Serves 4

Pan IconWHY THIS RECIPE WORKS: The combination of sweet, sour, salty, and spicy flavors is a trademark of Thai cooking, and we achieve that complexity here while maintaining a short ingredient list. To begin, we use a store-bought curry paste instead of making our own. We then microwave the eggplant, cut into chunks for faster cooking, to extract moisture, ensuring it will brown quickly when it hits the pan without becoming overcooked and soggy. We rely on quick-cooking frozen peas to add a sweet counterpoint to the other savory flavors in the recipe. And while Thai basil is traditional in green Asian curries, we substitute more widely available Italian basil for convenience. Serve with Easy White Rice.

2

pounds eggplant, cut into ¾-inch chunks

2

tablespoons vegetable oil

8

scallions, white parts minced, green parts cut into 1-inch pieces

1

(14-ounce) can coconut milk

3

tablespoons Thai green curry paste

2

tablespoons fish sauce

2

tablespoons packed brown sugar

1

cup frozen peas

½

cup fresh basil leaves, roughly torn

4

teaspoons lime juice

1. Microwave eggplant in large bowl until softened and slightly shriveled, about 10 minutes, tossing halfway through cooking. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, without stirring, until golden brown on 1 side, about 3 minutes. Stir once and continue to cook until golden brown all over, about 2 minutes more. Add scallion whites and cook until fragrant, about 30 seconds. Transfer eggplant mixture to clean bowl and wipe out skillet with paper towels.

2. Whisk together coconut milk, curry paste, fish sauce, and sugar, then add to now-empty skillet. Bring coconut milk mixture to simmer over medium heat, then add peas, scallion greens, and eggplant and any accumulated juices and cook until sauce is slightly thickened, about 5 minutes. Off heat, stir in basil and lime juice, then serve.