Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Vegetarian Thai Red Curry with Eggplant


3 shallots OR 1 small cooking onion, diced
1 stalk lemongrass (see instructions below) OR 2 Tbsp. ready-bought lemongrass (available frozen at most Asian stores)
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
¼ tsp. white pepper (may be substituted with black pepper)
2 Tbsp. chilli powder
1 Tbsp. coriander seeds, ground with pestle & mortar (or a coffee-grinder)
3 Tbsp. regular (light) soy sauce or tamari
1 kaffir lime leaf
½ tsp. dark soy sauce
1 tsp. brown sugar
1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)
10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced
3-4 kaffir lime leaves
1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin)
1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces
1 yellow bell pepper, chopped
optional: 1 small sweet potato (or yam), peeled and cut into cubes
½ cup fresh Thai holy basil leaves OR sweet basil
1 package wheat gluten “chicken” or “beef”, OR 1 package firm tofu cut into bite-size cubes
1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
Dominique_C._Williams's picture

Top Recipe Keepers

Share with Facebook