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2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed ...
Want to make Aubergine (Eggplant) with Green Curry? Learn the ingredients and steps to follow to properly make the the best Aubergine (Eggplant) with Green Curry? recipe for your family and friends.
Apart from the main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, basil leaves or other green or whitish vegetables [4] and even fruit are often included. [3] [5] [6]
The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla, [2] green [3] and red curry.They are often halved or quartered, but can also be used whole, and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.
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This pea sized eggplant is often used in curries and is indispensable in nam phrik kapi, a chilli dip containing shrimp paste, where it is used raw. Makhuea pro มะเขือเปราะ Thai eggplant: About the size of a ping pong ball, these eggplants are used in curries or stir-fries, but they are also eaten raw with nam phrik ...
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