Eggplant Green Curry with Millet

Green Curry Eggplant with Millet

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.

Green Curry Eggplant with Millet

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..)

Green Curry Eggplant with Millet

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.

Green Curry Eggplant with Millet
Eggplant Green Curry with Millet
Author: 
 
Ingredients
  • 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)
Instructions
  1. In a skillet, saute the eggplant and garlic in the olive oil until the eggplant is cooked.
  2. Add the curry sauce and simmer.
  3. In a saucepan, heat the broth and millet to boiling.
  4. Cover and cook 15 minutes or until broth is absorbed and millet is softened.
  5. Serve the curry sauce on top of the millet.
  6. Salt and pepper to taste.

 

Note: I received a free bottle of curry sauce from World Foods.  All opinions are my own.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: