|Eggplant red curry with coconut milk, peanut butter, schezwan sauce|
Last week, while browsing the web for a recipe using peanut butter, I stumbled upon this recipe from Archana's kitchen. Knowing how much my husband loved spicy red curry, I figured, why not give it a try. I had most of the ingredients but tweaked the measurements to our taste.
There was a can of coconut milk in the pantry, a bottle of low sodium less sugar peanut butter which no one liked and some store bought Schezwan sauce. I love using schezwan sauce to flavor stir-fry vegetables, noodles or fried rice.
Garlic is something I don't use in my cooking, it was very unusual to have fresh garlic at home. We got some cleaned garlic pods at the Fresh Farms grocery store this past week, the better half had a brilliant idea of eating them raw. He took a bite and that was it.
The chopped garlic gave a distinctive flavor to the curry, it was definitely the key ingredient as it integrated well with the spicy red sauce and made the eggplant very flavorful.
So here goes, a simple and easy recipe that fits right into my dysfunctional cooking alley.
- 6 or 7 cleaned pods of garlic, finely chopped or grated
- 3-4 dry spicy red chilli peppers broken in half
- 3-4 tbsp sesame oil
- salt to taste
- One 200ml can of coconut milk. If the coconut milk is too thick add 1/4 cup of water.
- 2 tbsp peanut butter or 1 cup roasted peanuts ground smooth in a coffee grinder
- 2-3 tbsp of Schezwan sauce, I used 'Ching's Secret' brand found in the Indian store.
- 1/2 tsp grated jaggery / brown sugar or plain sugar, if needed
|the brinjal is well cooked but not mushy|
- Take sesame oil in a wok and warm for a minute
- Add the halved red chilli peppers and the chopped garlic, saute for a minute
- Add the eggplant(baingan/brinjal) and stir well
- Cover and cook on low to medium heat stirring occasionally until done (should not be raw or mushed up). It takes about 7-8 minutes
- On low heat, add the blended sauce and stir well
- Increase the heat to medium, stirring continuously for 3-5 minutes until the sauce starts to boil slowly
- Switch off the heat and enjoy with some steamed rice
|Enjoy yummy red curry|
Notes: Use a hand whisk to blend the sauce and a heavy wok/pan with a heavy lid will generate some steam and keep the eggplant moist while cooking on a low to medium flame without making it mushy. The first time I used my light pan and the brinjal cooked very unevenly,. I had to sprinkle water and it got mushy, it was very tasty though. :). Next time I plan to try this curry recipe using stir fry vegetables instead of eggplant, I am pretty sure it will be delicious, too.
Do try this recipe and let me know if you liked it. Today, my daughter wanted the curry sweet so I added a few flakes of splenda and she loved it. Whatever works.