🇹🇭 Thai

Thai Eggplant Gaeng Jood

Name: Thai Eggplant Gaeng Jood
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: to taste Salt; 1, diced Garlic; small handful Thai Basil; 3 cloves, minced Shallots; 1 litre Stock or Broth; 1 litre Chicken Broth; 200 g Napa Cabbage; 80 g Glass Noodles; 1 tbsp Coconut Oil; 1/2 tsp Red Curry Paste; 400 g Thai Eggplant

🇹🇭 Thai

Gentle simmered thai eggplant in a fragrant broth, finished with fresh herbs — the thai answer to "something light tonight". About 30 minutes from fridge to table.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Thai Basilsmall handful
Shallots3 cloves, minced
Stock or Broth1 litre
Chicken Broth1 litre
Napa Cabbage200 g
Glass Noodles80 g
Coconut Oil1 tbsp
Red Curry Paste1/2 tsp
Thai Eggplant400 g

Instructions

1
Sweat the garlic in the Coconut Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and red curry paste and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the thai eggplant.
4
Simmer gently until the thai eggplant is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with thai basil and a grind of black pepper.

Chef's tip

For deeper flavour, toast the red curry paste in the oil before adding anything wet.

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Watch how it's made

Video: Thai Jungle Curry Recipe (Gaeng Pa) แกงป่าไก่ - Hot Thai Kitchen · on YouTube