Monday, August 15, 2016

Slow Cooker Thai Curry Eggplant

A couple weeks ago, I posted this Facebook status update: "I made Thai curry eggplant for dinner. The whole family hates me."

Yeah, it was not a hit with the fam, but I liked it. Unlike the eggplant-hating husband and children, I crave a lighter meal now and then. And the leftovers made for some nice solo lunches and dinners for moi.

I just would cut the eggplant in smaller pieces next time — America's Test Kitchen Health Slow Cooker Revolution advised 1-inch pieces — so they cook down a bit more and are more bite-sized. I'd recommend half-inch hunks.

Several of my eggplant-loving friends responded to my Facebook status asking that I post the recipe. Friends, this one's for you.


Slow Cooker Thai Curry Eggplant
Adapted from America's Test Kitchen Healthy Slow Cooker Revolution

2 pounds eggplant, cut inot half-inch pieces
4 shallots, minced
3 tablespoons Thai green curry paste
1 tablespoon honey
4 cups chicken broth
2 tablespoons fish sauce — and more for seasoning, if desired
2 tablespoons instant tapioca
1/4 teaspoon salt —and extra salt (and pepper) to taste
1 pound snow peas, strings removed and cut in half
1 red bell pepper, stemmed, seeded, ad cut into 2-inch-long matchsticks
1 (13.5-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon lime juice — and more for seasoning, if desired
Jasmine rice for serving

Adjust oven rack (if necessary) to be 6 inches from the broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray.

Toss eggplant, shallots, green curry paste and honey in large bowl. Spread eggplant mixture evenly on cookie sheet and broil until softened and beginning to brown — about 12 minutes — rotating the baking sheet halfway through.

Transfer eggplant mixture to slow cooker. Add in broth, fish sauce, tapioca and 1/4 teaspoon salt. Cover and cook until fragrant and eggplant is softened -- about 4 hours.

Microwave snow peas, bell pepper and a tablespoon of water in a covered bowl, stirring occasionally, until tender but yet a little crisp. This will take 4 to 6 minutes. Drain vegetables and stir into curry.

Microwave coconut milk until hot — about 2 minutes. Stir into curry and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice. Season as desired with salt, pepper, and extra fish sauce and lime juice. Serve over jasmine rice.

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