There are a lot of special ingredients in this curry. We've provided links to Amazon for some of the harder-to-find items, and most can be found at an Asian market if there is one near you. Also most of these ingredients can usually be found at Whole Foods.
- 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 (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)
1 Stir-fry the eggplant: 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 Heat curry paste, add half of the coconut milk: 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, makrut lime leaves, fish sauce, brown sugar, and remaining coconut milk and bring to a boil.
4 Add the bamboo shoots, cooked eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit.
5 Stir in basil and chilies and remove from heat.
Serve over rice with lime wedges on the side.