Thai Red Curry With Eggplants


This Thai Red Eggplant Curry is loaded with umami savory flavor, combining fried eggplant with sauteed onion, classic Thai spices, red curry paste, creamy coconut milk, fresh lime juice, and juicy tomatoes.

Saute eggplant cubes for 5 minutes and season with salt and black pepper.

Add garlic and onion, along with red curry paste and spices.

Pour in coconut milk and diced tomatoes into the skillet. Bring the mixture to a gentle boil and then reduce the heat to a simmer.

Simmer 15-20 minutes.

Drizzle it with lime juice, stir through and remove it from the heat, and let it rest for 5-10 minutes.

During this resting period, the curry will naturally thicken, and its flavors will meld even further. Enjoy with rice!

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