Green curry of eggplant
Pea eggplants are sold at Asian grocers. Serve this intense curry with grilled fish or chicken or as part of a Thai banquet.
Photo: Quentin Jones QCJ
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75ml vegetable oil
1 tbsp grated ginger
½ medium brown onion, sliced
2 garlic cloves, sliced
1 tbsp green curry paste
400ml coconut cream
4 kaffir lime leaves
1 ½ tbsp palm sugar
3 tbsp fish sauce (optional)
100g pea eggplants, picked and washed
6 Japanese eggplants, cut in half but still joined at the top
1 lime, juiced
1 cup Thai basil leaves
Heat oil in a heavy-based saucepan. Fry ginger, onion, garlic and curry paste until fragrant and cooked through, about 30 minutes.
Add coconut cream and lime leaves and simmer to reduce by half.
Add palm sugar, fish sauce and pea eggplants and simmer until eggplants are just cooked.
Shallow fry Japanese eggplants in extra vegetable oil until golden. Drain on paper towel and place in a large serving bowl.
Add lime juice to curry and check seasoning. Pour over fried eggplants and sprinkle over basil before serving with rice.