I love braised octopus; and this recipe using BLUE ELEPHANT Red Curry sauce as a central player along with eggplant, ginger, garlic, and coconut milk will emit the most delicious and exotic fragrances of all time. Too often octopus can be tough and fishy, but this technique yields a wonderfully tender, ethereal dish that will appeal to just about everyone, including folks who generally dislike seafood.

Blue Elephant Red Curry sauce adds complexity, natural comfort, and authentic Thai flavor to this dish; and continues to be an important weekly “go-to” in my pantry ensemble.

Braised Octopus and Eggplant Red Curry

Serves: 4 to 6 | Prep, Cook Time: 2 hours

Ingredients

2 lbs. eggplant, peeled and cubed

2 Tbsp salt

1½ lbs. whole octopus

6 Tbsp coconut oil

2 yellow onions, chopped

1 Tbsp black pepper

1 tsp turmeric

1 (10.6 oz.) pack BLUE ELEPHANT Red Curry Sauce

½ tsp cinnamon

Chile flakes, to taste

6 cloves garlic, whole

3 Tbsp ginger, minced

3 cups coconut milk

1 bunch fresh basil leaves, divided

Salt to taste

Technique

Place peeled and cubed eggplant in a bowl, then cover with salt and allow to stand for about 20 minutes.

Preheat oven to 350°F. Wash then cut octopus into whole tentacle pieces, and the head into strips. Heat an ovenproof pot over medium-high heat, add coconut oil and onions, then cook until golden, 3-4 minutes.

Combine black pepper, turmeric, chili flakes and add to the pot along with the with the octopus, garlic, and ginger. Sauté for 5 minutes.

Rinse eggplant in cold water and squeeze out as much moisture as possible with your hands. Add to the pot with half of the whole leaf basil and coconut milk. Cover and cook until combined, approximately 5 minutes, then place on the center rack of the oven and cook for 1½ hours.

Remove pot and allow to stand for about 10 minutes; taste and add salt and pepper accordingly; then serve with jasmine rice and garnish with whole leaf basil.