Let me preface this by saying that eggplant doesn’t photograph well in my world. Period. My apologies.
A while ago, I was asked if I’d like to try one World Foods sauces. A few weeks later, a bottle of Thai Green Curry sauce arrived. I looked on their website to see what kind of recipes were suggested. All of them included meat of some sort. I thought I’d go another route. I had an eggplant in my vegetable bin just begging to be used.
I also have a bunch of millet in my pantry. Have you tried it? I don’t use it often, but it is a nice gluten free alternative to rice. It is shaped like tiny little white balls. It doesn’t puff up too much when cooked and has a nice little crunch to it. This meal made a nice, quick throw together meal. (I just used the word “nice” 3 times…like it’s nice to be nice to the nice..)
World Foods Thai Green Curry sauce is very mild. I mean at a restaurant with a 4 pepper scale of hotness, this would be 1/4 pepper mild. There are peppers listed in the ingredients, but there was no kick. It had a subtle lime aroma, but tasted mostly of cumin. I am now wondering what some of the other ready to use Thai Green Curry sauces on the market taste like and how they compare. I have only ever made homemade curry or had it in restaurants.
- 1 large eggplant, peeled and cubed
- 4 cloves garlic
- 2-3 Tbsp olive oil
- 1 12 ounce jar Thai Green Curry sauce
- 1½ cups dry millet
- 3 cups chicken broth (or vegetable broth)
- In a skillet, saute the eggplant and garlic in the olive oil until the eggplant is cooked.
- Add the curry sauce and simmer.
- In a saucepan, heat the broth and millet to boiling.
- Cover and cook 15 minutes or until broth is absorbed and millet is softened.
- Serve the curry sauce on top of the millet.
- Salt and pepper to taste.
Note: I received a free bottle of curry sauce from World Foods. All opinions are my own.