Eggplant Green Curry

Ingredients

• Vegetable 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 makrut 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

Directions

1. Set a deep pan or wok on high heat, then add a tablespoon of vegetable oil. Tip in the eggplant and toss it around until the skins show light browning and blisters, and the centers start to soften with a little sear, about 3 to 4 minutes.
2. Eggplant drinks up oil as it cooks, so if any pieces look dry, drizzle in a little more. Take the pan off the heat and transfer the eggplant to a bowl.
3. Put the wok back on medium heat and pour in another tablespoon of vegetable oil. Add the curry paste carefully, since the hot oil can sputter, and cook until it smells fragrant, about 20 to 30 seconds.
4. Pour in half of the coconut milk and stir it into the paste, then let it gently bubble for 2 to 3 minutes.
5. Add the lemongrass and makrut lime leaves, followed by the fish sauce, brown sugar, and the rest of the coconut milk. Bring the curry to a boil.
6. Fold in the bamboo shoots, the cooked eggplant, and the bell pepper. Cook for 4 to 5 minutes, until the vegetables soften a bit.
7. Stir through the basil and chilies, then take the curry off the heat.
8. Serve over rice, with lime wedges on the side.