EGGPLANT GREEN CURRY

EGGPLANT GREEN CURRY image

Number Of Ingredients 14

INGREDIENTS
Vegetable or grapeseed oil
2 Japanese eggplants, cut into bite-sized pieces
1 red bell pepper, seeded, sliced into sticks
1 can of bamboo shoots
2 1/2 tablespoons green curry paste
1 can coconut milk
3 kaffir lime leaves
1 lemongrass stalk, cut into three pieces and bruised
1 tablespoon fish sauce
1 tablespoon brown sugar
1/4 cup Thai Basil or Sweet Basil leaves
1-3 Thai chilies, depending on your heat preference
Lime for garnish (optional)

Steps:

1 Place a tablespoon of vegetable oil in a wok or deep pan over high heat. Add eggplant and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes. The eggplant will absorb the oil, if some of the eggplant pieces don't get any add a little more oil. Remove from heat and set aside in a bowl. 2 Place another tablespoon of vegetable oil in the wok heat over medium heat. Add the curry paste - be careful, as it will cause the oil to spit - and sauté over medium heat until fragrant, about 20 to 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes. 3 Add the lemongrass, kaffir lime leaves, fish sauce, brown sugar, and remaining coconut milk and bring to a boil. Add the bamboo shoots, cooked eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit. Stir in basil and chilies and remove from heat. Serve over rice with lime wedges on the side. Serves 4.