Thai-Style Eggplant Stir Fry in a Chinese Curry Sauce
A delicious fusion of Chinese and Thai flavors, this eggplant stir fry is a quick and easy dinner option. The Thai-style curry sauce adds a rich and creamy texture to the dish.
Ingredients
- ●2 medium Eggplant
- ●2 tablespoons Thai red curry paste
- ●1 tablespoon Curry
- ●1 teaspoon Malaysian chili flakes
- ●2 tablespoons Delicious vegetable oil
- ●2 cloves Garlic
- ●1-inch piece Ginger
- ●1 tablespoon Soy sauce
- ●1 tablespoon Sugar
- ●to taste Salt
Instructions
- 1
Heat the oil in a wok or large skillet over medium-high heat.
- 2
Add the curry paste and cook, stirring constantly, for 1-2 minutes.
- 3
Add the eggplant and cook, stirring occasionally, for 3-4 minutes.
- 4
Add the garlic, ginger, soy sauce, sugar, and chili flakes. Stir to combine.
- 5
Cook for an additional 2-3 minutes, until the eggplant is tender.
- 6
Season with salt to taste.
- 7
Serve hot over rice or noodles.
- 8
Garnish with fresh herbs, if desired.
- 9
Serve immediately and enjoy!
- 10
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 11
Reheat in the microwave or on the stovetop until hot and steaming.