Thai Eggplant Mushroom Curry

/Thai Eggplant Mushroom Curry

Thai Eggplant Mushroom Curry

This is a special recipe by guest vegan Chef, Adam Guthrie, from www.ifeelgood.com.au

It was lovely to have something cooked for me… a delicious thai inspired mushroom and eggplant curry. The flavors were so amazing and it is definitely a restaurant quality dish.

This is simple to make and tastes fantastic!

Thai Eggplant Mushroom Curry
Servings Prep Time
2Serves 10minutes
Cook Time
Votes: 10
Rating: 3.7
You:
Rate this recipe!
15minutes
Print Recipe
Thai Eggplant Mushroom Curry
Servings Prep Time
2Serves 10minutes
Cook Time
Votes: 10
Rating: 3.7
You:
Rate this recipe!
15minutes
Print Recipe
Thai Eggplant Mushroom Curry
Ingredients
Servings: Serves Units:
Instructions
Curry Instructions
  1. First up you will need a large non stick sauce pan and a wooden spoon. Get the pan going straight away with a medium to high heat.
  2. Chop up half a brown onion asian style (see video) and add to pan when hot without oil. Once the onion starts to brown add a dash of water to deglaze the pan.
  3. Once the onions are soft and lightly browned add the curry paste and a little stock, then stir through until the paste is mixed through the onions.
  4. Now add the egg plant and mushrooms along with the rest of the stock, tamari, coconut sugar and coconut milk. Keep the mixture boiling so it can reduce.
  5. After a few minutes add the basil, bruised lemon grass and kaffir lime leaf and continue simmering the mixture down for about 10 minutes.
  6. When the eggplant is soft and the sauce has thickened take the curry off heat, add your lemon juice and mix through the dish.
  7. Place the curry into two serving bowls and dress with some extra cilantro leaves. YUM!
Cilantro Salad Instructions
  1. Place the mesclun leaves on a nice plate with the coriander leaves on top
  2. Cut the Avocado in half, score the inside and then scoop out nice thumb size chunks onto the plate next to the mescaline leaves.
  3. Dress the salad/avocado with lemon juice to taste.
Recipe Notes

Great served with rice!

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By |2015-07-29T06:01:32+00:00May 11th, 2015|Recipe, Videos|8 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

8 Comments

  1. Vorro May 24, 2015 at 12:50 am - Reply

    Made this recipe. Great taste and flavour. Bumped up the portobello mushrooms. Didn’t have vege stock so just used miso paste with water. Simmered for longer 10 mins to make sure eggplant cooked through. Really good. Thanks Anja’s and Adam.

    • Anja May 25, 2015 at 10:12 am - Reply

      Glad you made it and liked it 🙂

  2. Cherry June 23, 2015 at 3:21 am - Reply

    I’m glad that I’ve found your website, we’re on a plant-based diet as well for healthy reasons. More cooking please and thumbs up to all your recipes. Cheers!

    • Anja June 23, 2015 at 3:46 am - Reply

      Welcome to the site 🙂 Glad you are enjoying the plant based recipes x

  3. Ash April 27, 2016 at 1:55 pm - Reply

    Can you try making recipe for vegan version (with no oil) of “Thai Drunken Noodle?” Thank you.

    • Anja May 11, 2016 at 6:50 am - Reply

      I will add it to my to do list (which is very long at the moment). 🙂 x

  4. Janet August 13, 2017 at 11:12 am - Reply

    I often have something similar to this when I visit my on in Chicago except it’s VERY spicy hot. Any suggestions for making it hot? I know there are also slices of jalapenos in it, but I think there is something in the sauce that makes it so spicy.

    • Anja August 16, 2017 at 8:02 pm - Reply

      Just add hot chilli

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