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Eggplant with Coconut Milk

September 2, 2009

This was my personal favorite recipe from the Vietnamese meal that I cooked this weekend, but you know I’m a sucker for eggplant.

eggplant with coconut milk

eggplant with coconut milk

The eggplant turned out perfectly tender in a rich coconut milk sauce that was almost like a curry, but much easier and faster to make.  If you don’t love eggplant, I think you should make this anyway and give it a try, and if you do like eggplant, make this as soon as you can.  This is adapted from a Charles Phan recipe from Food & Wine and serves 4-6 as a side dish.


2 T canola or vegetable oil

2 T minced garlic

1 1/4 lb Chinese or Japanese eggplants, cut into 3″ x 1/2″ pieces

1/4 Chinese cooking wine, dry Sherry or sake

1/2 c Vietnamese stir fry sauce sauce (1 1/2 c chicken broth, 1/4 c fish sauce and 1T sugar)

6 oz coconut milk, stirred before using

2 t chili paste or sriracha


Heat the canola oil in a wok or large skillet over high heat and add garlic.  Stir fry for 10 seconds, then add eggplant and stir fry for 5 minutes, until just tender and browned in spots.  Add the Chinese cooking wine and cook until it’s almost evaporated, about 1 minute.  Add Vietnamese stir-fry sauce, coconut milk and chili paste and cook over high heat, stirring occasionally, until eggplant is tender and sauce is thickend, about another 5 minutes.  Serve immediately.

One Comment leave one →
  1. Jane Driessen permalink
    September 8, 2011 2:52 pm

    This is a wonderful recipe! And, so very much simpler than most of those with curry. Took so little time since, oddly enuf, we had all the ingredients here–even the fish sauce and chili paste. Those items were courtesy of siblings who bring stuff like that here when they visit. Can’t always find some of those ingredients in our small town.
    Many thanks for posting this delish recipe!
    Now I just need to figure out how to email this without copying and pasting.
    Bon Appetit!

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