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Eggplant Green Curry
- Steps
- Ingredients
Steps
- For the Curry Paste, roughly chop the fresh ingredients and place into a food processor. Add the remaining ingredients and process to a very fine paste.
- Heat a wok over low - medium heat. Add the curry paste and cook, stirring regularly until very fragrant, about 10-12 minutes.
- To finish the Eggplant Curry, add coconut milk and water to the paste and simmer until reduced and thickened, approximately 30 minutes.
- Season with palm sugar, lime juice and salt. Remove sauce from the heat and set aside.
- Place a large frypan over medium high heat. Add oil and when hot, add eggplants and cook until charred. Add the beans and cook until blistered and charred. Add to the sauce and simmer until eggplants are tender, about 5-7 minutes.
- Serve the Eggplant Curry with steamed rice and garnish with coriander, Thai basil and chilli.
