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Thai Coconut Ratatouille

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Ingredients
  Small eggplants 12 Ounce, unpeeled, cut into 1/2-inch dice (Japanese Or Italian)
  Coarse salt 2 Teaspoon
  Chicken broth 1 1⁄2 Cup (24 tbs), deafatted (Homemade)
  Green beans 4 Ounce, sliced french style on the diagonal
  Green cabbage 8 Ounce, shredded 1/2 inch wide
  Onion 1 Medium, coarsely chopped
  Ginger 2 Tablespoon, peeled, minced
  Garlic 2 Tablespoon, minced
  Lemongrass 1 Tablespoon, thinly sliced
  Cilantro 1 Tablespoon, minced
  Ripe banana 2 Cup (32 tbs), diced 1/4 inch
  Plum tomatoes 1 Cup (16 tbs), coarsely chopped, seeded
  Coconut milk 1 Cup (16 tbs)
  Cilantro leaves 1⁄4 Cup (4 tbs), chopped
  Rice 6 Cup (96 tbs), hot cooked
  Toasted coconut 1 1⁄2 Cup (24 tbs) (Serunding Or Spiced)
Directions

GETTING READY
1. In a large mixing bowl, toss eggplants in 1 teaspoon salt.
2. Let it stand for 15 minutes until the eggplants releases water.
3. Rinse and pat dry on paper towels.

MAKING
4. In a large pot, heat chicken broth over medium heat.
5. Add eggplants to the broth and cook for 5 minutes.
6. Add green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro stems, and remaining 1 teaspoon salt.
7. Cover and cook over medium heat for 10 minutes.
8. Add banana, tomatoes, and coconut milk.
9. Simmer uncovered for another 10 minutes.
10. Remove the pot from heat and add cilantro leaves.

SERVING
11. In 8 shallow soup bowls, serve equal quantity of rice.
12. Spoon vegetables on top of the rice.
13. Garnish each serving with serunding.
14. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
8

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