Spicy Thai Green Curry

with Eggplant and Bamboo Shoots

Easy | 25 min

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Contains: Soy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Sulphites, and Tree Nuts.

What We'll Send

Edamame
Ginger
Garlic
Onion Sliced
Thai Basil
Thai Green Curry Paste
Lime
Cilantro
Red Bell Pepper
Bamboo Shoots
Lime Leaves
Canned Coconut Milk
Coconut Sugar
Parboiled Brown Rice
Indian Eggplant
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1008
Fat 58g
Protein 25g
Carbohydrates 101g

Cooking Directions

1

Cook Rice
- Rinse and drain brown rice in a fine mesh sieve.
- Add rice to a small pot with 1 1/4 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook rice for 18-22 minutes or until grains are tender.

2

Prepare Ingredients
- Wash eggplant, bell pepper, Thai basil, cilantro, lime leaves and lime.
- Trim ends from eggplant and cut into 1/2 inch pieces.
- Cut bell pepper in half, remove stem and seeds, and cut into 1/2 inch pieces.
- Pick and chop Thai basil and cilantro leaves.
- Finely chop lime leaves.
- Zest and cut lime in half.

3

Begin Cooking
- Heat 2 tbsp. oil in a large skillet over medium-high.
- Add onions, eggplant and bell pepper to skillet. Cook for 4-5 minutes, stirring occasionally, until becoming tender and golden.

4

Finish Cooking Curry
- Stir in garlic, ginger, lime leaves and both lime zest and green curry paste to taste for 1 minute, or until fragrant.
- Add coconut milk and coconut sugar to skillet along with 1/2 cup water. Stir until evenly mixed.
- Bring to a simmer, then reduce heat to low. Cook for 8-10 minutes, or until vegetables are tender and sauce thickens.
- Stir in edamame, bamboo shoots, half of the cilantro, and the following to taste: Thai basil and half of the lime juice. Cook another 2-3 minutes or until edamame is hot.

5

Serve
- Divide brown rice into large serving bowls.
- Spoon edamame curry on top.
- Garnish with basil, remaining cilantro and remaining lime juice to taste.
- Enjoy!

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