Eggplant Curry

Ingredients

• 1 Tbsp. Extra Virgin Olive Oil
• 1/4 cup green curry paste
• 1/2 cup diced red onion
• 1 red bell pepper cut into thin strips
• 1 carrot peeled and sliced on the diagonal
• 1 (1 1/2 lb.) eggplant, cut into 1” cubes
• 2 cloves garlic, minced or pressed
• 1 (13.6 oz.) can coconut milk
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 tsp. fish sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. red pepper flakes, optional
• 1 tsp. salt to taste
• 3 Tbsp. brown sugar
• 1/4 cup lightly salted roasted peanuts chopped & more for garnish
• 1/4 cup cilantro chopped & more for garnish
• 1 tsp. Extra Virgin Olive Oil
• 1/2 cup black rice
• 2 cloves garlic
• 3/4 cups water
• 2 Tbsp. coconut milk
• Pinch of salt