Red Curry of Tomato, Eggplant, Sweet Corn & Thai Basil
Begin by heating a deep sauce pan (that has a lid).
Add the coconut oil.
Begin by browning the faces of the eggplant over a high flame, then add the sliced silverbeet stalks and continue to char for a further minute. Next, add the corn kernels and cherry tomatoes, stir through and immediately add the red curry sauce. Cover with a lid and turn the heat down to a simmer for 12 minutes.
Now add the green beans and silverbeet leaves, simply stir these through then cover once more with the lid and simmer for 1 minute only - then remove the pan from the heat.
Stir through the thai basil just before serving over jasmine rice and garnish with cucumber relish.
The ingredients used for this particular recipe was simply cucumber, ginger and coriander.
If you are using beef to accompany this curry, barbeque the meat and allow to rest for 5 minutes before slicing. Either stir through the curry, or simply ladle the sauce over the sliced meat.
Ingredients -
1 eggplant, skin off and sliced into large pieces
12 cherry tomatoes
1 corn cob, kernels removed
a handful of green beans
3 large silverbeet leaves, slice the stalks separately and keep the leaves in another bowl - you could also use kale or spinach
1/2 bunch thai basil, picked
60ml coconut oil
cucumber relish to garnish (see recipe)
jasmine rice to serve, or quinoa as an alternative
recommended protein for red curry is beef - barbequed t-bone or sirloin steak is great, charred smokey flavours pair really well with red curry
