Panang Eggplant Curry

Name: Panang Eggplant Curry
Ingredients: 1 medium eggplant, peeled and cubed; 1 Tbsp peanut oil (or canola, grapeseed, or vegetable oil); 1/2 onion, minced; 1 red bell pepper, diced; 12 brown button mushrooms, sliced; 5 cloves garlic, minced; 1” ginger, peeled and grated; 1 Tbsp tomato paste; 1 Tbsp peanut butter; 2 Tbsp Piquant Post Thai Curry; 1 tsp Piquant Post Turmeric Gold or turmeric powder (optional); 1 cup vegetable stock, divided; 1 (15 oz) can coconut milk; 2 Tbsp soy sauce; 2 tsp brown sugar; Juice of 1 lime; Salt and pepper to taste; Garnish: cilantro, 2-3 birdseye chilis, seeded and sliced (optional - birdseye chilis are traditional in Thai cuisine, but very spicy); To serve: Cooked Jasmine rice

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Ingredients

1 medium eggplant, peeled and cubed
1 Tbsp peanut oil (or canola, grapeseed, or vegetable oil)
1/2 onion, minced
1 red bell pepper, diced
12 brown button mushrooms, sliced
5 cloves garlic, minced
1” ginger, peeled and grated
1 Tbsp tomato paste
1 Tbsp peanut butter
2 Tbsp Piquant Post Thai Curry
1 tsp Piquant Post Turmeric Gold or turmeric powder (optional)
1 cup vegetable stock, divided
1 (15 oz) can coconut milk
2 Tbsp soy sauce
2 tsp brown sugar
Juice of 1 lime
Salt and pepper to taste
Garnish: cilantro, 2-3 birdseye chilis, seeded and sliced (optional - birdseye chilis are traditional in Thai cuisine, but very spicy)
To serve: Cooked Jasmine rice