Thursday, 11 August 2011

Thai 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
3-4 carrots, cut into slivers (matchstick size)
1/2 cup baby corn
1/2 cup cauliflower
2-3 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. Enjoy!

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