Easy Thai Eggplant Curry

I’m Mia, and I’m thrilled to share my love for simple, fail-safe recipes ideal for any occasion. Whether it’s mouthwatering starters or decadent desserts, my goal is to make cooking and hosting as effortless as possible. Let’s remove the hassle from entertaining and focus more on relishing the time with our loved ones!

400g Thai eggplants (about 4 to 5 small ones), quartered

1 red bell pepper, thinly sliced

1 tablespoon vegetable oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons Thai red curry paste

1 can (400 ml) coconut milk

2 tablespoons fish sauce (use soy sauce for a vegetarian version)

1 tablespoon brown sugar

½ cup Thai basil leaves

1 tablespoon lime juice

Optional: 200g tofu or chicken breast, cubed (for adding protein)

Directions at mealmia.com

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