This is the third in our Thai curry series, modified courtesy of Wei-Chuan, and our favorite. It has our two favorite curry ingredients: eggplant and basil. Yum, yum, yum. We gobbled it up so fast, there wasn’t any left for pictures. Sorry, what can we say.
- 2 c Japanese eggplants, partially peeled (we like to peel in zebra stripes), quartered and cut into 1 inch pieces
- 1 red pepper, chopped (optional)
- 1/2 onion, chopped (optional)
- 20 Thai basil leaves, sliced in half
Curry Spice Mix:
- 2 T. veggie oil
- 3 T green curry paste
- 1/2 c coconut milk
- 14-oz can coconut milk
- 2 c water
- 1 Knorr vegetarian bouillon cube
- 1 t soy sauce
- 2 t palm sugar
- 12 kaffir lime leaves
Soak the eggplant in salted water for 15 minutes.
Combine the Curry Sipce Mix ingredients in a medium bowl. Combine the Sauce ingredients in a large bowl.
Saute the Curry Spice Mix on medium-high heat in a large sauté pan for 1 minute. Stir in the Sauce, eggplant and pepper/onion if using. Reduce heat to medium, and continue cooking covered for 15 minutes (or until eggplant is desired softness), stirring occasionally. Stir in the basil leaves and cook for 1 minute longer. Remove from heat and serve with rice.