Crispy Eggplant Curry Recipe
Green Curry, Spiced Chili Sauce, Finger Lime
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Ingredients
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Crispy Eggplant
Green Curry Sauce
Spiced Chili Sauce
Garnish
Method
Crispy Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Place the slices in a colander, sprinkle with salt, and let them sit for 20 minutes to draw out excess moisture.
- 2
Coat with Cornstarch
After 20 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels. In a bowl, combine cornstarch, salt, and black pepper. Dredge the eggplant slices in the mixture to coat evenly.
- 3
Fry the Eggplant
In a large skillet or deep fryer, heat oil over medium-high heat. Once hot, carefully add the coated eggplant slices in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Green Curry Sauce Preparation
- 4
Combine Ingredients
In a medium saucepan, combine coconut milk, green curry paste, vegetable broth, fish sauce, brown sugar, and lime juice. Stir well until the curry paste is fully dissolved.
- 5
Simmer the Sauce
Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Spiced Chili Sauce Preparation
- 6
Mix the Sauce
In a small bowl, mix together chili sauce, minced garlic, honey, and soy sauce until well combined.
Assembly and Garnishing
- 7
Assemble the Dish
On a serving plate, arrange the crispy eggplant slices. Pour the green curry sauce over the eggplant.
- 8
Add Spiced Chili Sauce
Drizzle the spiced chili sauce over the top for added flavor.
- 9
Garnish
Squeeze the finger lime over the dish and sprinkle with chopped cilantro before serving.
