Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.

2. 2

   Add 2 large shallots, thinly sliced, 3 cloves of minced garlic, and 1 inch of grated fresh ginger to the wok and stir-fry for 1 minute until fragrant.

3. 3

   Stir in 3 tablespoons of Thai red curry paste and cook for 1 minute, pressing it against the wok to release its aromas.

4. 4

   Add 2 medium eggplants, cut into 1-inch pieces, and 1 can (15 ounces or 425 grams) of rinsed and drained chickpeas to the wok, tossing constantly for 3-4 minutes until the eggplant begins to soften.

5. 5

   Pour in 1 can (13.5 ounces or 400 ml) of full-fat coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of brown sugar, then bring the mixture to a gentle simmer.

6. 6

   Add 1 red bell pepper, thinly sliced, and continue to simmer for 5-7 minutes, stirring occasionally, until the eggplant is tender and the sauce has slightly thickened.

7. 7

   Stir in 1 tablespoon of fresh lime juice and 0.5 cup of fresh Thai basil leaves, cooking for just 30 seconds until the basil wilts.

8. 8

   Taste and adjust seasonings as needed, then serve immediately.