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Vegan Sweet Potato & Eggplant Red Curry
This dish is inspired by "Kheng Phed" or Thai red curry with lychee. Chef Hong and her team pair tender sweet potato and Japanese eggplant with sweet lychees and fragrant Thai basil, all in a creamy, mild red curry sauce. The curry is served alongside a mix of jasmine rice and quinoa. The nutty quinoa complements the sweet, juicy lychees, earthy vegetables, and aromatic, basil-infused red curry to create an explosion of flavors.
Nutritional facts
Protein
11g
Carbs
84g
Calories
650
Fat
29g
Ingredients
Veg, Lychee, CannedCherry TomatoCanola and Olive Oil BlendSweet PotatoesThai BasilJapanese EggplantSugarCoconut MilkJasmine RiceKosher SaltLime JuiceTri-color QuinoaRed Curry Paste
Reviews
4.4
Based on 117 reviews
really good but portion could have been larger
Nile Whitmore · 01/21/25
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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