Ingredients with Measurements:
- 2 large eggplants, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 2 tablespoons miso paste
- 2 cans diced tomatoes (14.5 oz each)
- 1 can coconut milk (13.5 oz)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 4 large eggs
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the red curry paste, miso paste, brown sugar, and soy sauce until well combined.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook until browned and tender, about 10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
4. Add the curry paste mixture to the skillet and stir until fragrant, about 1 minute.
5. Add the diced tomatoes and coconut milk to the skillet and stir until well combined. Bring to a simmer and cook for 10 minutes.
6. Add the cooked eggplant cubes to the skillet and stir until well coated with the curry sauce. Simmer for another 5 minutes.
7. Crack the eggs into the skillet and cover with a lid. Cook until the eggs are set, about 5 minutes.
8. Season with salt and pepper to taste. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 425
Fat: 29g
Carbohydrates: 33g
Protein: 12g
Sodium: 1010mg
Sugar: 18g
Fiber: 11g
Substitutions for ingredients:
- Red curry paste: Green curry paste or yellow curry paste
- Miso paste: Soy sauce or fish sauce
- Eggplant: Zucchini or bell peppers
- Coconut milk: Heavy cream or half-and-half
- Brown sugar: Honey or maple syrup
- Soy sauce: Tamari or Worcestershire sauce
Variations:
- Add cooked chicken or shrimp for extra protein.
- Use different vegetables such as sweet potatoes, carrots, or green beans.
- Replace the eggs with tofu or tempeh for a vegan option.
Tips and tricks:
- To make the curry spicier, add more red curry paste or a pinch of cayenne pepper.
- For a creamier curry, use full-fat coconut milk instead of light coconut milk.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with fresh cilantro and serve with rice or naan bread.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Cucumber salad or roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the eggs until they are set to avoid any risk of foodborne illness.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Japanese. Miso paste is a traditional Japanese ingredient made from fermented soybeans.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve with rice or naan bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese