Thaiveganvia groq
Spicy Vegan Thai Eggplant Stir-Fry
A flavorful and spicy stir-fry made with eggplant, Thai red curry paste, and a variety of vegetables, all vegan-friendly.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●2 medium eggplantcut into bite-sized pieces
- ●2 tablespoons xtra virgin coconut oilfor cooking
- ●2 tablespoons nutty Thai red curry paste
- ●1 teaspoon ethiopian berbere spiceor substitute with curry powder
- ●1 tablespoon gored brown sugar
- ●2 tablespoons gored soy sauceor tamari for gluten-free
- ●1/4 cup thai basilchopped
- ●2 cloves garlicminced
- ●1-inch piece gingergrated
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Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat.
- 2
Add the eggplant and cook until tender, about 3-4 minutes.
- 3
Add the curry paste, berbere spice, and brown sugar. Cook for 1-2 minutes, until fragrant.
- 4
Add the soy sauce, garlic, and ginger. Stir to combine.
- 5
Add the chopped basil and stir to combine.
- 6
Reduce heat to medium-low and simmer for 5-7 minutes, until the flavors have melded together.
- 7
Season with additional soy sauce or berbere spice to taste.
- 8
Serve over rice or noodles, garnished with additional basil if desired.
- 9
Enjoy!