You will need:

  • 400 ml can of Thai Choice coconut cream Thai Choice Coconut Cream
    Thai Choice Coconut Cream
  • 3 tbsp Thai Choice Masaman curry paste Thai Choice Masaman Curry Paste
    Thai Choice Masaman Curry Paste
  • 1 eggplant, chopped
  • 2 tbsp brown sugar
  • 2-3 tablespoons of Thai Choice Fish Sauce Thai Choice Fish Sauce
    Thai Choice Fish Sauce
  • 300 g of broccoli, separated into florets
  • 2-3 tablespoons of lime juice
  • Fresh coriander or Thai basil to serve

Full-bodied and bursting with flavors, eggplant in Masaman curry sauce with broccoli is well suited for a meat-free meal. You don't have to worry about the stomach being empty or the vegetable food being tasteless with this dish, and in general, this combination tastes good even to carnivores.

Quantity: for 4

Preparation:

Heat a pan or wok over medium heat. Scoop about 4 tablespoons of creamier coconut cream on top of the coconut cream, place in a pan and heat until it starts to bubble. Add in the Masaman curry paste, mix and heat for a few minutes until the mixture becomes 'flaky'. Add the chopped eggplant to the pan and mix with the pasta. Heat for a few minutes and then add the rest of the coconut cream, sugar and fish sauce to the pan. You can also add a little water. There should be enough sauce to cover the eggplant. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the eggplant is soft and cooked through. Add the broccoli florets and simmer for another 3-5 minutes. Season the sauce with lime juice and, if necessary, add more salt or fish sauce. When serving, sprinkle with fresh basil or cilantro and serve with rice or quinoa.