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Thai Eggplant Massaman Curry

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Thai Eggplant Massaman Curry

Ingredients

  • 6 small thai eggplant/brinjal, slit into four with the base near the stem intact
  • 2 large potatoes, peeled &; cubed
  • 1/2 onion sliced
  • 1/2 cup coconut cream ( the top part of the can)
  • 3/4 cup coconut milk
  • massaman curry paste (recipe below)
  • 4 tablespoons of oil
  • 1 teaspoon tamarind paste (optional, if you want a sour tinge)
  • 1/4 cup roasted peanuts
  • 1 tablespoon chopped scallions for garnish
  • 3 shallots, sliced
  • 4 cloves garlic, peeled
  • 1 thumb-size piece galangal (or ginger), peeled and sliced
  • 1 stalks lemongrass, outer leaves and bulb removed, then sliced thinly
  • 3 kaffir lime leaves
  • 7-8 red chillies (more or less to taste.. i made mine really spicy)
  • 1 tbsp. coriander seeds,
  • 1 tbsp. cumin seeds, ground
  • 1/2 tsp. nutmeg, preferably ground from whole nutmeg
  • 1″ cinnamon stick
  • 3 small cloves
  • 2 small cardamom
  • 1 teaspoon tamarind paste
  • 1 teaspoon soy sauce lite
  • 1/2 can coconut milk
  • 2 tablespoon sesame oil ( or any other oil)
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