When I think about Thai food, I think about eating blindingly spicy red curry at a Thai restaurant in Beijing with my mom and brother. This version is significantly milder, but still warm and comforting. You could definitely add in some Thai chilies if you want more heat. Usually I serve it over brown rice or quinoa, but this time I used jasmine for a special treat. I had some leftover roast chicken, which rounded out the meal.
Serves 4.
1 13.5oz can coconut milk
1 13.5oz can light coconut milk
2 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons fish sauce
1 eggplant, cut into 1-inch cubes
8oz cremini or button mushrooms, quartered
2 crowns broccoli, cut into small florets
1 red bell pepper, sliced
½ cup fresh basil leaves
1 lime
Kosher salt
Put two pieces of paper towel on a microwave-safe plate, spray lightly with cooking spray, and top with eggplant cubes. Sprinkle eggplant with a little salt and microwave on high until mostly dehydrated, tossing midway, about 10-12 minutes. Set aside.
Scoop ½ cup of cream from the full-fat can of coconut milk and add to a large pot or Dutch oven along with curry paste. Cook over high heat, whisking frequently, until oil separates and curry begins to fry, 8-11 minutes. The curry will look like red clumps in puddles of oil. Fry in this state for 1 more minute, then add remaining coconut milk and light coconut milk, fish sauce, and brown sugar. Bring to a brisk simmer over medium-high heat and cook for 5 minutes.
Add broccoli and mushrooms. Cook, stirring to cover vegetables in sauce, until broccoli turns bright green, 3-5 minutes. Add eggplant and bell peppers and cook 1-2 minutes.
Remove from heat, add basil and squeeze the lime overtop. Stir gently to combine. Serve immediately over rice or other grain.