Thai eggplant curry | Women's Weekly Food

Name: Thai eggplant curry | Women's Weekly Food
Total time: 25 min
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

www.womensweeklyfood.com.au

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

View full recipe on www.womensweeklyfood.com.au

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.

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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