If I could make only One Curry Recipe…

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Add the jasmine rice to a small saucepan, rinse and drain, then add 1 1/2 cups water and heat on medium high. When it begins to bubble, stir once, then cover and cook on medium low for 15 minutes.
2. Cut the Asian eggplants in half, then into quarters.
3. Heat a sauté pan over medium heat. Add the avocado oil and then the eggplant, and sauté for 4–5 minutes until coloured.
4. Make a well in the middle of the pan, add about 2 tbsp of the cream from the coconut milk, and let it melt.
5. Add 3 tbsp green chili paste and sauté for 4–5 minutes.
6. Halve the red chili pepper and add it to the pan with the canned bamboo, baby corn and edamame. Sauté for about 1 minute.
7. Add the coconut milk, stir, and bring to a boil. Then stir in the soy sauce and maple syrup.
8. Cover and cook over medium heat for about 5 minutes.
9. Serve the curry garnished with Thai basil and pomegranate seeds, with the steamed jasmine rice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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RiceCoconut milkEggplantPomegranateEdamame beanBaby cornBamboo shoot