Thai Eggplant Green Curry with Coconut Cauliflower Rice
Author: noctekana@gmail.com
Ingredients
1 can full-fat coconut milk, divided
1 lb Thai green eggplants
2 Tbsp green curry paste
1 Tbsp palm sugar or coconut sugar
juice from ½ lime
1 very liberal cup Thai basil leaves
½ Tbsp coconut oil
1 large cauliflower
¼ cup water
Instructions
Curry
Cut each eggplant into quarters.
Spoon ½ cup of cream from the top of the can of coconut milk into a medium saucepan. If there isn't much cream, use the milk and add an additional tablespoon of coconut oil.
Fry the cream over medium-high heat until the oil begins to separate, then add curry paste. Stir occasionally until fragrant and oily, about 3 minutes.
Reserve ¼ cup coconut milk for the cauliflower rice. Pour the remainder into the curry and bring to a simmer. Add sugar, lime juice, and eggplant. Cover and cook for 10 minutes, until eggplant is soft.
Add basil and cook for another 2 minutes. Curry should be fairly salty because the cauliflower rice has a mild flavour.
Coconut Cauliflower Rice
Cut the cauliflower into small florets and pulse in a food processor until pieces are rice-sized. If you don't have a food processor, grate the cauliflower instead.
Heat ½ tablespoon of coconut oil to a large saucepan over medium heat, then add cauliflower. Stir in reserved coconut milk and water, cover, and let steam for about 5 minutes.
Serve curry over cauliflower rice and enjoy!
Recipe by Veggie Ninjas at https://www.veggieninjas.com/thai-eggplant-green-curry-with-coconut-cauliflower-rice/