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Thai Kitchen Recipes

Eggplant Satay

  • Cook Time:5 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


1/2 cup (125 mL) Thai Kitchen® Coconut Milk

3 cloves garlic

2 tsp (10 mL) Thai Kitchen® Red Curry Paste

1 tsp (5 mL) salt

4 to 6 Japanese eggplants, cut lengthwise into 1/4-inch (6 mm) thick slices

Thai Kitchen® Peanut Satay Sauce


In a blender or food processor, add coconut milk, garlic, red curry paste and salt; cover. Process until smooth.

Place eggplant in shallow dish. Pour curry paste mixture over top; turn to coat. Cover. Refrigerate 4 hours or overnight.

Broil eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.

Thai Kitchen Tip: Try using zucchini or yellow squash as well!

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