Name: Thai eggplant curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram (8 ounces) thai eggplant, quartered; 2 (120g) baby (finger) eggplants, sliced; 1 small_piece (230g) eggplant, cut into thick batons; 1 tablespoon vegetable oil; 4 (100g) shallot , sliced thinly; 10 centimetre (4-inch) stick fresh lemon grass (20g), halved lengthways, bruised; 1/4 cup (75g) green curry paste; 1 cup (250ml) coconut milk; 1/2 cup (125ml) water; 4 fresh kaffir lime leaves; 30 gram (1 ounce) fresh thai basil leaves; 1 fresh long red chilli, sliced thinly

Thai eggplant curry

This fresh and fragrant vegetarian green curry features three types of eggplant to soak up the traditional Thai flavours.

Ingredients

250 gram (8 ounces) thai eggplant, quartered

2 (120g) baby (finger) eggplants, sliced

1 small_piece (230g) eggplant, cut into thick batons

1 tablespoon vegetable oil

4 (100g) shallot , sliced thinly

10 centimetre (4-inch) stick fresh lemon grass (20g), halved lengthways, bruised

1/4 cup (75g) green curry paste

1 cup (250ml) coconut milk

1/2 cup (125ml) water

4 fresh kaffir lime leaves

30 gram (1 ounce) fresh thai basil leaves

1 fresh long red chilli, sliced thinly

Method

1.Steam all eggplants 8 minutes or until almost tender.

2.Meanwhile, heat oil in a medium saucepan over medium heat, cook shallot and lemon grass for 3 minutes until softened. Add curry paste, cook, stirring, 1 minute or until fragrant.

3.Stir in coconut milk, the water and lime leaves; bring to a simmer. Add eggplant; cook, covered, 5 minutes or until eggplant is tender.

4.Stir half the basil leaves into curry. Season to taste.

5.Serve curry sprinkled with chilli and remaining basil leaves.

Thai eggplant is also known as makeua prao; golf-ball sized eggplants available in different colours, but most commonly green traced in off-white. They are found in Asian grocery stores.
Note

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Ingredients

Method

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