Thai Vegetable Eggplant Curry

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Thai Vegetable Eggplant Curry

 

2 tablespoons vegetable oil

2 tablespoons red curry paste

3 cups coconut milk

3 cups vegetable stock

1 cup string beans cut into 2 inch pieces

3 to 4 carrots, cut into slivers, matchstick size

1/2 cup baby corn

1/2 cup cauliflower

2 to 3 fresh Thai chile peppers, sliced

4-5 kaffir lime leaves, chopped

3 tablespoons thin soy sauce

1/4 cup chopped fresh Thai chiles

2 teaspoons palm sugar

1 teaspoon fish sauce (or a bit more, to taste)

6 Thai eggplant, quartered

fresh Thai basil leaves to garnish

 

In a large-ish, about 2 quart pot, heat oil, then stir

in the curry paste and fry until fragrant. Add

coconut milk, and stir until well-mixed. Add the

vegetable stock then add all vegetables, including

lime leaves. Season with soy sauce, palm sugar and

fish sauce. Cook until the vegetables are tender.

Ladle into a bowl, garnish with fresh basil leaves,

and serve with fresh steamed jasmine rice.

 

 

 

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