A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Bold flavors come together in this Thai-inspired recipe, resulting in an absolutely delicious dish perfect as a main course or side! Make it a day in advance and simply reheat and serve with a side of piping hot jasmine rice!
Do not allow the list of ingredients in this recipe stop you from making this addicting dish! It's actually quite simple and bursting with flavor! The crunchy peanuts, fresh herbs and lime juice added at the end take this dish to new heights! Bulk this recipe up by serving it with sauteed chicken pieces or perfectly cooked shrimp.
Eggplant pumpkin peanut curry
1 medium eggplant, cut into 1-inch cubes (remove skin only if desired)
2 tablespoons peanut oil (olive oil or vegetable oil is fine, too)
1 large onion, sliced into 1/4-inch slices
3 large cloves garlic, diced
2 tablespoon diced fresh ginger (about a one-inch nub of ginger)
1 (14 ounce) can chopped tomatoes
1 (15 ounce) pan pure pumpkin (such as Libby's)
1 (15 ounce) can unsweetened coconut milk
2 tablespoons red Thai curry paste
2 teaspoons fish sauce
2 cups low sodium vegetable stock (chicken stock can be substituted)
1/2 cup all natural creamy peanut butter
1/4 cup light brown sugar
Juice from half a ripe lime
Salt and pepper to taste
2 teaspoons sriracha sauce (optional)
1/2 cup chopped cilantro for garnish (Thai basil or regular basil may be substituted)
1/2 cup chopped unsalted peanuts for garnish
2 cups jasmine rice, prepared according to package instructions
Heat oil in a large heavy pot about two minutes. Add onion and saute until soft, about four or five minutes. Add garlic and ginger and saute another three minutes, careful not to burn the garlic.
Add eggplant and stir well to coat eggplant with the oil, onions, garlic and ginger, about three minutes.
Add tomatoes, pumpkin, coconut milk, curry paste and fish sauce, stir together very well to incorporate all ingredients, about four minutes.
Add stock, peanut butter and brown sugar. Stir ingredients in well and bring entire pot to a simmer. (You should see little bursts or bubbles, not a rapid boil.)
Allow pot to simmer about 10-12 minutes, stirring often.
Add lime juice and salt and pepper to taste.
Add sriracha sauce to adjust heat level to your liking, about two teaspoons is nice.
Serve eggplant peanut pumpkin curry with jasmine rice and garnish the top with fresh chopped cilantro and crunchy peanuts. Lime slices make a nice garnish too.
Be sure to taste the curry before salting, as the stock you use will add a certain amount of salt content to the dish. You do not want to over salt, but you will want to add some to the dish to bring out all those delicious flavors!