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Thai Eggplant, Yam and Cashew Curry
By Chef Joel Koch

Thai Eggplant, Yam and Cashew Curry
By Chef Joel Koch


2 tablespoons Coconut oil
4 cloves organic garlic - cloves crushed
4 Organic Shallots finely chopped
2 tablespoons curry yellow paste
1 pint Vegetable Stock
2 leaves Lime Leaves Kieffer
1 Galangal root, chopped
1/2 Thai Eggplant peeled and cubed
1 pound Garnet Yams peeled and cubed
1 cup Roasted Cashews chopped
1 1/4 cup Coconut Milk
1 1/2 cups Shiitake Mushrooms chopped
1 tablespoon Soy Sauce
2 tablespoons Fish Sauce Thai (optional) or vegan option with combo of soy sauce and seaweed flakes
5 leaves Thai Basil sliced thinly


Heat the oil in a large pan. Add the garlic and shallots and cook over medium heat for 5 – 8 minutes, taking caution not to let them burn.

Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant, then add the vegetable stock, lime leaves, galangal, eggplant, and garnet yams.

Bring to a boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes.

Add the cashews, coconut milk and shiitake mushrooms.

Mix in the soy sauce and fish sauce and simmer for 5 minutes more.

Spoon into individual bowls and garnish with the Thai basil leaves.

Chef’s Tip

After peeling and cubing the eggplant, place in a colander and sprinkle with salt. Let sit for 20 minutes then rinse off the salt.
This helps eliminate the bitterness.