Ingredients
1 tbsp coconut oil
1 tbsp shallots, minced
1/2 tbsp ginger, minced
1.5 cups thai eggplant, sliced (about 3 eggplants)
3/4 cup carrots, sliced
2 tbsp yellow curry paste
1 13.5oz can coconut milk
1 tbsp palm sugar*
2 tsp lime juice
1/2 tsp salt
1/2 cup red pepper, chopped
1/2 cup snow peas
1 cup pineapple, peeled, cored and chopped small
4–5 lime leaves (optional)**
fresh cilantro (optional)
thai basil (optional)
roasted, salted cashews (optional)
Instructions
In a large skillet hear coconut oil over medium heat
Add the shallots, ginger and carrots, sauté 2-3 minutes
Add the yellow curry paste, mix
Pour in the coconut milk, mix until curry paste is dissolved into the coconut milk
Turn up to medium-high heat and bring to a slow boil
Add the palm sugar, salt and lime juice, stir until palm sugar is dissolved
Reduce heat back to medium, add the red pepper, snow peas and pineapple, sauté 2-3 minute
Reduce heat to a simmer, add the lime leaves
Simmer for 5-10 minutes
Serve curry over cilantro lime rice and garnish with fresh cilantro, thai basil and cashews if desired
Notes
*Can substitute brown sugar
**For flavor
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Curry
- Cuisine: Thai
Keywords: #thaicurry, #yellowcurry, #vegetablecurry