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.

Ingredients:

• 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

Sauce:

• 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

Directions:

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.