Thai Eggplant Red Curry
A fragrant, creamy red curry simmered with tender Thai eggplant, sweet butternut squash, shiitake mushrooms, and crisp garden vegetables. Enriched with silky cashew cream and brightened by bamboo shoots and snow peas, this nourishing Thai‑inspired dish delivers a perfect balance of heat, aroma, and wholesome comfort.
Ingredients
Cashew Cream
- 2 cups raw cashews
- 1 cup water
- 2 tbsp lemon juice
Eggplant Curry
- 2 cups cashew cream
- 5-6 tbsp red curry paste
- 2 cups shiitake mushrooms sliced
- 1 red capsicum (bell pepper) sliced
- 1 cup butternut squash cubed small
- 1 head broccoli chopped small
- 1 cup thai eggplant
- 1 cup vegetable stock
- 1 cup bamboo shots
- 1 cup snow peas
Instructions
Cashew cream
- Soak the cashews in boiling water for 10 minutes.
- Drain, then add to a high-speed blender along with the water and lemon juice.
- Blend until smooth, set aside.
Thai eggplant curry
- In a large pot or dutch oven, simmer the cashew cream until it is bubbly, and reduce the heat.
- Add the red curry paste and mix through.
- Next, add the mushroom, squash and capsicum and mix through.
- Add the stock to reduce the thickness and add all other ingredients. Stir through gently.
- If the mixture is still too thick, add small amounts of water until it is at your desired consistency.
- Allow to boil, then reduce the heat to a simmer for around 20 minutes, or once the squash is soft.
- Serve on brown rice.
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