Mom’s Eggplant Curry
This Thai eggplant curry is a taste of Thailand that’s also, for me, a warm taste of home. It’s almost like my mother is giving me a huge hug. The eggplant curry was a very popular dish at her Thai restaurant for over 40 years. It’s super easy to make and multi-layered in flavor. It’s a great dish as a side or a main course that takes about 10 minutes of total cook time.
The reason why I recommend cutting the eggplant into larger pieces is because there’s a lot of water in the vegetable itself. So it’ll shrink as it cooks, but there will still be some texture in the dish. Also don’t worry if you notice it getting a bit pasty as it cooks. You can always add more water and stir lightly. I hope you enjoy this simple, super satisfying meal, straight from my Mom’s Thai restaurant to your kitchen!
On medium heat, sweat onions, garlic, and jalapeno with some oil for 1 minute.
Add red curry paste and hand-ripped Thai basil to the pan.
Add eggplant and lightly toss to ensure every piece is coated evenly.
Add a few dashes of oyster sauce, a few pinches of salt and sugar, and ½ cup of water.
Cover the pan and let cook for 4-5 minutes.
Check if more water should be added and stir. Eggplant should be ready after around 10 minutes total cook time.