Thai eggplant curry
This fresh and fragrant vegetarian green curry features three types of eggplant to soak up the traditional Thai flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 250 grams (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 grams (1 ounce) fresh thai basil leaves
- 1 fresh long red chilli, sliced thinly
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