Thai Eggplant Stir Fry
A flavorful and spicy stir fry made with eggplant, Thai red curry, and your choice of protein. Serve with steamed rice or noodles.
Ingredients
- ●2 medium Eggplantsliced into 1-inch pieces
- ●2 tablespoons Thai red curry pasteadjust to taste
- ●2 cups Like ricecooked according to package instructions
- ●1/2 cup Pancake mixused to make crispy fried eggplant
- ●2 tablespoons Vegetable oilfor frying
- ●to taste Saltfor seasoning
- ●1 tablespoon Sugarfor balancing flavors
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2
Add the sliced eggplant and cook until browned, about 3-4 minutes.
- 3
Add the Thai red curry paste and stir to combine. Cook for 1 minute.
- 4
Add the cooked rice to the skillet and stir to combine with the curry and eggplant.
- 5
Transfer the mixture to a serving platter.
- 6
To make the crispy fried eggplant, mix the pancake mix with a little water to form a batter.
- 7
Dip the sliced eggplant into the batter and fry in the remaining 1 tablespoon of vegetable oil until crispy.
- 8
Drain the fried eggplant on paper towels and sprinkle with salt.
- 9
Garnish with a sprinkle of sugar and serve immediately.