Thai Curry with Eggplant
Ingredients
Chili Paste
  • 3 red chili peppersseeded and chopped (harissa or other hot sauce can be substituted)
  • 6cloves garlicchopped
  • 1inch Ginger rootpeeled and chopped
  • 2stalks lemongrasschopped
  • 3 eggplantchopped or sliced
  • 1 onionfinely chopped
  • other assorted vegetables(optional)
  • olive oil
  • 1Tbsp sugar
  • 1/3tsp Thai fish sauce(optional)
  • 1can coconut milk
  • 1bunch cilantro
  • coarse salt and freshly ground black pepperto taste
  • 1Tbsp turmeric
  • 1Tbsp cheyenne pepper
Instructions
  1. Blend together the garlic, lemongrass, ginger, and hot chili peppers in a food processor or use a mortar and pestle.
  2. Rub turmeric and hot pepper into the eggplants pieces. Heat olive oil in a pan and brown the eggplant.
  3. Set the browned eggplant pieces aside and cook the chopped onion and any other vegetables in some oil in the same pan for a few minutes.
  4. Add the chili paste and throw in the eggplant, fish sauce, sugar, half the cilantro, and the coconut milk.
  5. Add enough broth or water to cover most of the eggplant pieces
  6. Bring to a boil and then reduce the heat, allowing to simmer, uncovered until the eggplant is cooked to your desired consistency
  7. Serve with fresh cilantro over fresh rice.