vietnamese eggplant curry

it is super easy to grow and looks great in a garden or pot; plus you will surely add it into more of your cooking. Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Add the Whenever a recipe says to add two garlic cloves... add three! The mix of savoury spices and rich root vegetables was a surprise when I first tried it. The food came out incredibly quick, it felt… Sautée for 3-5 minutes, stirring regularly. https://www.thespruceeats.com/asian-eggplant-recipes-695362 I love that this is a vegetarian meal - I was a vegetarian for 2.5 years and still dont eat meat very often; this week we have had heaps of lamb due to a big weekend cookup and having leftovers. Servings: 4-6 Time: 30 … 6 potatoes slice into 4-6 pieces of each potato 2 pounds okra, don’t need to slice 2 pounds eggplant… I think the first Vietnamese dish I ever tried was a vegetarian curry. Place the eggplant pieces in a bowl of water with a squeeze of lemon juice. Pour in the coconut milk, bring to the boil and stir, scraping the bottom of the pan. Ingredients. Stir in garlic and saute for additional 30 seconds. Add eggplant and saute until golden, about 4-5 minutes. Chilli: My favourite spice, Chilli should go in almost every dish you make (breakfast, lunch and dinner). I love to make my curry in a slow cooker to allow the flavours to intensify, plus it is super easy. Add tofu, cover, and reduce heat. Add 100ml water and return to the boil. Vietnamese Chicken Curry (Ca Ri Ga) Serves 5-7. Eggplant, Chillies, garlic & lemongrass all provide powerful flavours in this traditional vietnamese dish. 2 In a large, deep frying pan over medium-high heat, warm 1 tablespoon of the oil until very hot. This one comes from one of our CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking. Stir in curry paste and fish sauce, then coconut milk, broth, and lime juice. This Vietnamese curry brings me back many years. They used our eggplant and tofu to make this curry. This Eggplant curry is not for the faint hearted! Preparation. allow mixture to simmer for approximately 2 minutes, Next add the fish sauce and sugar - mix well, Add another 1/2 teaspoon of fish sauce & sugar - mix well, Add the turmeric, pepper & more lemongrass, Add half basil, coriander, spring onion, & all of the chilli, Allow to simmer (put slow cooker to low) until eggplant is tender, Once cooked, garnish with extra Basil, coriander, spring onion & chilli, Recipe provided by Red Bridge cooking school, Thon 4, Cam Thanh, Hoi An, Vietnam. Ingredients: 6 carrots slice into many pieces of each carrot. Lemongrass: A great aromatic healer; lemongrass provides an amazing flavour but is also anti-bacterial, anti-fungal and can also support health cholesterol levels. Please click the link in the email to confirm your subscription. Vietnamese Eggplant Curry. Garlic: More than just a flavour kick; Garlic helps to add nutrient compounds that fight against colds & flu's; helps to detoxify heavy metals from the body and provide strong antioxidant defenses. This one comes from one of our CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking. Reduce the heat and simmer for 15 minutes, then add the eggplant and simmer until the carrot and potatoes are cooked (15 minutes; add more water if … Curry Eggplant at Sunflower Vietnamese Restaurant "Stopped by with some friends for dinner before a flight. Time: 30 minutes I love that this is a vegetarian meal - I was a vegetarian for 2.5 years and still dont eat meat very often; this week we have had heaps of lamb due to a big weekend cookup and having leftovers. 1 In the bowl of a food processor, pulse the lemongrass, cilantro, chiles, garlic, ginger, sugar, and turmeric to a paste. Chicken Marinade. Eggplant, Chillies, garlic & lemongrass all provide powerful flavours in this traditional vietnamese dish.

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