This dish will impress with its authentic flavours. A simple, yet great tasting curry with plenty of attitude that’s unmistakably Thai and its all down to the Holy Basil.
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 medium globe eggplant total weight approximately 500g
- 1 red capsicum deseeded & sliced into thin strips lengthways
- 2 long mild red chillies thinly sliced
- 4 tbs vegetable stock or water
- 20 holy basil leaves *see notes
- 2 tbs Thai red curry paste or pennysmenu curry paste
- 1 tbs black bean sauce I use Lee Kum Kee Spicy Black Bean Sauce😋
- 1 tbs light soy sauce
- 3 tbs vegetable oil
Ingredients
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Instructions
- Cut the aubergine into 2.5 cm cubes.
- Heat the oil in a non stick pan to medium and add the curry paste. Stir for one minute then add the aubergine.
- Stir-fry the aubergine for two minutes to coat then add the stock. Cook stirring occasionally until the aubergine is soft (you may need to add a little extra stock to help soften the eggplant). This should take around ten minutes.
- When the aubergine is cooked, add the remaining ingredients, stirring constantly for one minute. Serve with Jasmine rice or noodles as a main.
Recipe Notes
Sourcing Holy Basil (also known as Thai Basil) can be a challenge, but well worth the effort. It can be found in Asian Grocers and in some boutique green grocers. You can substitute the Holy Basil for the more common European basil and still create a nice vegetarian curry, but you will lose the unique flavour.
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