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Red Curry Recipe

Name: Plumeria Vegetarian Encinitas Red Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbs vegetable oil; 3 tbs Thai red curry paste; 3 each garlic, minced (about 3 cloves); 1 tsp ginger, grated; 1 tbs lemongrass, finely minced (white part only); 400 ml coconut milk (full fat preferred); 150 ml vegetable broth or water; 1 tbs soy sauce or tamari; 1 tsp palm sugar or brown sugar; 1 tbs lime juice; 1 tsp fish sauce (optional for non-vegetarian); 1 each eggplant (Japanese or globe), cut into 1–1.5 inch cubes; 1 each red bell pepper, seeded and sliced into 1/2-inch strips; 1 each yellow or green bell pepper, seeded and sliced; 200 g bamboo shoots (canned, drained and rinsed); 1 each shallot, thinly sliced; 1 cup Thai basil leaves, packed; 0.25 cup fresh cilantro leaves (optional, for garnish); 1 tbs neutral oil (for sautéing eggplant); 4 each lime wedges; 4 cups steamed jasmine rice (for serving); 2 tbs crushed peanuts (optional); 0 to taste salt; 0 to taste freshly ground black pepper

Inspired by Plumeria Vegetarian Encinitas

Time40m

Serves4

Eggplant, bell peppers, bamboo shoots and fresh basil in a red curry sauce.

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Ingredients

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Red Curry Sauce

2 tbs Tuscany sunflower oil

3 tbs Thai red curry paste

3 each garlic, minced (about 3 cloves)

1 tsp Ginger, grated

1 tbs lemongrass, finely minced (white part only)

1 2/3 cup (400 ml) coconut milk (full fat preferred)

5/8 cup (150 ml) vegetable broth or water

1 tbs soy sauce or tamari

1 tsp palm sugar or brown sugar

1 tbs ReaLime juice

1 tsp fish sauce (optional for non-vegetarian)

Vegetables & Herbs

1 each eggplant (Japanese or globe), cut into 1–1.5 inch cubes

1 each red bell pepper, seeded and sliced into 1/2-inch strips

1 each yellow or green bell pepper, seeded and sliced

7.05 oz (200 g) bamboo shoots (canned, drained and rinsed)

1 each shallot, thinly sliced

1 cup Thai basil leaves, packed

1/4 cup fresh cilantro leaves (optional, for garnish)

Finishing & Serving

1 tbs neutral oil (for sautéing eggplant)

4 each Lime wedges

4 cups steamed jasmine rice (for serving)

2 tbs crushed peanuts (optional)

0 to taste Celtic sea salt

0 to taste freshly ground black pepper

Method

Prep

Prepare vegetables

Cut the eggplant into 1–1.5 inch cubes, slice the bell peppers into 1/2-inch strips, thinly slice the shallot, drain and rinse the canned bamboo shoots, and pick the Thai basil leaves from stems. Measure out coconut milk, broth, and curry paste so they are ready to use.

Cook Eggplant

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the cubed eggplant in a single layer (work in batches if necessary) and sauté, stirring occasionally, until golden brown and tender, about 6–8 minutes. Sprinkle a pinch of salt while cooking to help draw out moisture. Remove the eggplant to a plate and set aside.

Make Red Curry Sauce

In the same skillet or a clean saucepan, add 2 tablespoons vegetable oil and heat over medium heat. Add the minced garlic, grated ginger, minced lemongrass and sliced shallot; sauté for 1–2 minutes until fragrant and the shallot softens.

Add 3 tablespoons Thai red curry paste. Cook the paste, stirring constantly, 1–2 minutes to bloom the spices and remove any raw edge.

Pour in 400 ml coconut milk and 150 ml vegetable broth, stirring to combine and scraping any browned bits from the pan. Bring the mixture to a gentle simmer.

Stir in 1 tablespoon soy sauce, 1 teaspoon palm or brown sugar, and 1 teaspoon fish sauce if using. Simmer the sauce for 4–6 minutes so flavors meld and sauce slightly thickens. Taste and adjust seasoning with salt, a pinch more sugar, or a splash of soy/fish sauce as needed.

Combine Vegetables & Finish

Add the sautéed eggplant back into the simmering curry sauce followed by the drained bamboo shoots and sliced bell peppers. Simmer gently for 3–5 minutes until the peppers are just tender-crisp and everything is heated through.

Stir in 1 tablespoon lime juice and fold in the packed cup of Thai basil leaves. Allow the basil to wilt into the sauce for about 30 seconds to 1 minute. Taste and adjust acidity or saltiness as desired (add more lime or soy/fish sauce).

Serve

Spoon the red curry over steamed jasmine rice. Garnish with cilantro and crushed peanuts if using, and serve with lime wedges on the side. Provide salt and pepper at the table for additional seasoning.

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