I have just started experimenting with Thai food at home, mainly because it’s so cheap to order out. For $10 I get enough food for 2-3 meals. Now that I have started collecting various ingredients for other recipes it is becoming more cost efficient to cook dishes at home.
When we eat Thai food, the hotter the better. Usually by the end of the meal I have tears running down my face, but I love the heat that comes along with the curries.
I made this curry hot for us, but if you are cooking for your family you make want to use half of the curry paste listed below.
This isn’t quite a vegetarian dish, the green curry I bought says “contains shrimp” and then there is a fish sauce. If you find a vegetarian substitute for both of those, then it very well could be a tasty and healthy vegetarian dish.
Serve this curry over Toasted Coconut Rice for a hearty meal.
- 3 tablespoons vegetable oil
- 4 japanese eggplants, cut into four pieces lengthwise, then cut into ½” pieces
- 1 red bell pepper
- 1 15oz can bamboo shoots
- ¼ cup green curry paste
- 1 15oz can light coconut milk
- 1 lime (or 3 kaffir lime leaves if you can find them), use 3 strips of peel
- 2 stalk lemongrass, bruised
- 1½ tablespoon fish sauce
- 1½ tablespoon brown sugar
- ½ cup fresh basil, chopped
- Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add eggplant, stir fry until skin is lightly browned and eggplant insides begin to soften. Add more oil if necessary. Remove to plate and set aside.
- Add an additional tablespoon of vegetable oil in skillet over medium heat. Add curry paste and saute for 30 seconds. Add half the coconut milk and mix to combine. Simmer for 30 seconds.
- Add lime peel (or leaves), lemongrass, fish sauce, brown sugar, and remaining coconut milk. Bring to a boil, then add bamboo shoots, red pepper and cooked eggplant. Reduce to a constant simmer and cook for 15 minutes. Stir in basil right before serving.