Eggplant Green Curry

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.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

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 (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)

Method

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.

Stir Fry eggplant for green curry

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.