As with many Far Eastern dishes, all the time is in veggie prep. If you’re choosing to serve this over rice or pasta, first begin preparing the rice or pasta according to package directions, then prep the veggies. You will find that by starting with the item that takes the longest, the curry will be finished at about the same time and you can plate it up hot.
This creamy curry tastes fantastic with a brown or black rice, or fragrant basmati or jasmine rice. is especially tasty with this creamy coconut curry. At Lefty’s house, to keep it grain free, they like it over baked spaghetti squash or riced cauliflower.
1 Tbsp coconut oil
1 medium onion, diced
2 medium summer squash, chopped
1 medium eggplant, chopped
1 tomato, diced
2 garlic cloves, minced
2 tbsp finely grated ginger
½ tsp salt
juice of 1 lime (about 2 Tbsp)
2 tsp soy sauce
2 Thai bird or serrano chiles (seeded if less heat is desired)
¼ tsp turmeric
1 8 oz box coconut cream
1 cup cilantro (loosely packed)
fresh cilantro, Thai basil leaves, lime wedges, and rice for serving
1. Heat oil in a large pan over medium heat. Add the onions, garlic, ginger, and salt, and cook until onions are soft and fragrant about 4 minutes.
2. Add diced tomato, and cook an additional 2-3 minutes, then add summer squash and eggplant. Cover until vegetables are just tender, about 7-8 minutes.
3. While vegetables cook, combine coconut milk, cilantro, lime juice, soy sauce, chilies, and turmeric in a blender. Mix thoroughly.
4. Add the coconut mixture to the vegetables in the pan. Simmer uncovered for 10 minutes until sauce thickens somewhat. Season to taste with salt. Serve over rice, with chopped cilantro, Thai basil and lime wedges.
This one-bowl meal feeds 4 very hungry people.