• Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its food processor and 1.5-cup chopper attachments. 


  • 3 scallions, cut into 4 pieces
  • 1-inch piece of ginger, peeled 
  • 2 cloves garlic
  • 1 stalk lemongrass, hard outside leaves removed and cut in half
  • 1 medium red bell pepper, cut into 2-inch pieces
  • 3 medium carrots, peeled and ends removed 
  • 3 small Japanese eggplant, cut into ½-inch half moons, about 4 cups
  • 2 tbsp vegetable oil
  • 1 tbsp prepared red curry paste
  • 1 fresh Thai red chili pepper, sliced in half and deseeded (optional)
  • 1 cup coconut milk
  • 1 cup low sodium vegetable broth
  • 5 basil leaves
  • 2 tbsp fish sauce
  • 4 tsp brown sugar
  • 3 tsp lime juice 
  • ½ cup packed cilantro leaves, plus more for garnish
  • ¼ cup peanuts, for garnish
  • 2 cups fresh baby spinach
  • Lime wedges, for serving


  1. Using Braun’s MultiQuick 7 Hand blender with its 1.5-cup chopper attachment, roughly chop the scallion.  Place into a small bowl and wipe clean.  Repeat with ginger and garlic, adding to small bowl after each.
  2. Wipe out bowl of the 1.5-cup chopper and pulse lemongrass until finely chopped; set aside.
  3. Using the Braun MultiQuick 7 food processor with its julienne insert, place one piece of red pepper into the feeding tube. Turn on the hand blender and pulse while pushing down with the feeding tube plunger. Repeat with rest of peppers. Remove from food processor and dry off vegetables. Then place in a bowl.
  4. Julienne carrots in food processor and add to bowl with dried off pepper. Add the cut eggplant to that bowl. 
  5. In heavy-bottomed 10-inch skillet, heat vegetable oil over medium heat until shimmering. Add red curry paste and chili pepper halves and stir until fragrant, about 1 minute. Add scallions, ginger and garlic and cook until softened, stirring occasionally to prevent burning, 1 to 2 minutes.
  6. Add carrots, red bell pepper, eggplant and lemongrass and cook until slightly softened, 6 to 7 minutes. Pour in coconut milk and vegetable broth and bring to a simmer. Tear basil leaves and add to skillet, cover and simmer for about 10 minutes on medium heat, or until eggplant is soft and translucent.
  7. While curry cooks, combine fish sauce, brown sugar and lime juice in small bowl.  Use the Braun MultiQuick 7 1.5-cup chopper attachment to separately chop the cilantro and peanuts and set aside.  
  8. Stir spinach into curry and cook until wilted. Add fish sauce mixture to skillet and stir to combine. Remove from heat and remove chili pepper halves, if desired.  Stir in cilantro. Serve over rice and garnish with additional cilantro, chopped peanuts and lime wedges. 

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