Thai eggplants come in a variety different sizes and colors. The closest to its American cousin is the skinny, long and green one. The texture and taste are the same. You will also find the long skinny light purple ones in many markets around the US.
You will also find the long skinny light purple ones in many markets around the US. These are called Chinese eggplants. There are smaller purple eggplants. These are Japanese eggplants. Recently, smaller, rounder purple eggplants are available at local market in my area. These are Indian eggplants. These eggplants are all great substitutions in curry dishes.
Makua Puong มะเขือพวง
Pea eggplants look like green peas clustered together like grapes with short stems. The pea eggplants are not widely available in the US. However, they are now found in some farmer's markets and, if you live in warm climate like southern California or Florida, you can grow these in your yard. The bush is quite large, taller than a man. We've also heard that they are available in South America.
The two primary ways they are eaten are fresh, in chili sauce and cooked in curry. Watch out though when they're cooked because they can explode in your mouth, like a little heat bomb, if you're not careful.
Recipe for Thai green curry, the way it is made in Thailand.
This variety of eggplant is closest to the American eggplant. They are around a foot in length and 1-2 inches in diameter and light green in color. They are great in stir fried, pan fried and grilled.
There are several varieties of these eggplants, green striped with whitish body, totally white, totally green and purplish. When ripened, some turn yellow. With the ripe ones, the seeds are hard to chew. Most people don't eat the seed. The outer flesh is crunchy and good with chili sauces.
Cut the stem and quarter the ripe ones to separate the seeds in the center core. You will see a big ball of brown seeds in the center that most people do not eat. But I know a few people who thoroughly enjoy them. The childhood story of eating seeds and having the plant growing out from parts of your body still is in the back of my mind, so I avoid eating the seeds.
The unripe ones are great for curries. My mother taught me to pick young eggplants by looking at it cap and pick the ones with large caps relative to the fruit. When cut, the seeds inside are whitish.
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