Brinjal (Eggplant) is a highly nutritious vegetable that makes up a vital part of the green curry flavor, complementing the green curry paste and the coconut to make a great harmony of flavors.

Brinjal contains the mineral potassium, which plays a key role in maintaining electrolyte balance in the body. It also helps in neutralizing the effects of sodium on the body thereby aiding in blood pressure control also the anthocyanins that are present in high amounts of brinjal, also lowers your blood pressure. So this curry has some very medicinal effects for sure.

Kafir Lime leaves are widely known to be aromatic and rejuvenating, often used in health care and beauty products, the distinctive smell is said to be a refreshing mind and room cleanser and also it is known to lower blood pressure.

Green Curry Print Recipe Thai Basil, Kafir Lime Leaves, Red Chili, Green Brinjal (Eggplant), Green curry paste and coconut milk make this curry an explosion of flavors, ideal for dinner time or lunch Servings Prep Time 2 People 20 Mins Cook Time 15-20 Mins Servings Prep Time 2 People 20 Mins Cook Time 15-20 Mins Green Curry Print Recipe Thai Basil, Kafir Lime Leaves, Red Chili, Green Brinjal (Eggplant), Green curry paste and coconut milk make this curry an explosion of flavors, ideal for dinner time or lunch Servings Prep Time 2 People 20 Mins Cook Time 15-20 Mins Servings Prep Time 2 People 20 Mins Cook Time 15-20 Mins Ingredients 1 litre Coconut Milk

1 tbsp Mushroom Stock (Powdered)

500 grams Red Ruby Rice Wild rice or mixed rice is fine also

8 whole Brinjal Green eggplant

2 whole Carot Sliced

200 grams Coconut hearts

250 grams Button Mushrooms Halfed

1 whole Large red pepper

1 whole Chili

3 whole Kafir Lime Leaves freshly picked

1 handful Thai Basil Leaves freshly picked

1 tbsp Green curry paste

1 splash Black Bean Sauce

1 tbsp Sugar Coconut or Brown sugar Servings: People Instructions Start the rice of first in a pot of boiling water Tear of the stalk heads of the Brinjals Now cut them into quarters Slice the carots and the pepper and chili Cut the mushrooms in half Now everything is ready to cook, let's heat up a large cooking pot Add the coconut milk and bring to a gentle boil Add the brinjals and the curry paste and continue letting it boil Cover for 5-10 minutes Dissolve the mushroom stock in 1 cup of filter water and add it to the pot Add the carrots and the mushrooms now Now add the Thai basil leaves and the kafir lime leaves Add a splash of black bean sauce And the sugar and mix it all in Now add the chili and let it cook up for a while longer, give it a taste and see how it is. Check the seasoning is right before continuing When the brinjal and carrot is slightly soft and the coconut milk is green, decant the curry into a serving bowl Serve with rice and a infusion like butterfly pea or rosell (hibiscus) or fresh guava juice for a refreshing beverage Share this Recipe Powered by WP Ultimate Recipe

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