Thai-style Şakşuka

Ingredients

While the original Turkish Şakşuka is typically cooked with Mediterranean flavors and spices, this Thai adaptation incorporates the vibrant and aromatic Thai ingredients such as lemongrass, Thai basil, and red curry paste. The spiciness is also amped up to cater to the Thai cuisine's love for heat. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 zucchini, diced 1 zucchini, diced
• 1 eggplant, diced 1 eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons (30g) red curry paste 2 tablespoons (30g) red curry paste
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the red and green bell peppers, zucchini, and eggplant to the pan. Cook until the vegetables are slightly softened.
4. 4.
   Stir in the diced tomatoes, red curry paste, soy sauce, fish sauce, lime juice, brown sugar, and bruised lemongrass. Mix well to combine.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, or until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalk before serving.
8. 8.
   Garnish with fresh Thai basil leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Thai basil — Use fresh Thai basil leaves for the best flavor. If unavailable, regular basil can be used as a substitute.

Tips & Tricks

• Adjust the spiciness by adding more or less red curry paste according to your preference.
• Serve the Thai-style Şakşuka with steamed jasmine rice or crusty bread to soak up the flavorful sauce.
• For an extra burst of freshness, squeeze some lime juice over the dish before serving.
• Feel free to add other vegetables such as mushrooms or baby corn for additional texture and flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Thai-style Şakşuka hot as a main course or as a side dish alongside other Thai dishes. It pairs well with steamed jasmine rice or crusty bread.

Presentation advice

Garnish the Thai-style Şakşuka with a sprinkle of fresh Thai basil leaves to add a pop of color and freshness. Serve it in a vibrant Thai-style bowl or plate to enhance the visual appeal.