Thai Eggplant Curry Ingredients Thai Green Eggplants (or small Indian round eggplants ) - 7 to 8
long Thai Green Beans (or French Beans) - 1 to 2 pds.
Lemon Grass - 2" long
Lime Leaves - 3
Shallots - 3
Red Chillies - 2
Ginger - 1" long
Garlic - 2 to 3 pods
Coconut Milk - 1 cup
Turmeric - a pinch
Sugar - a pinch
Salt - as per taste
Lime Juice - 1 tbsp. Method - Cut the eggplants into quaters. String the beans and cut them into 1 inch pieces.
- Finely dice shallots, ginger and garlic.
- Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
- Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
- Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well. Also add the lime leaves and lemon grass into the coconut milk.
- Place a lid on the pan and cook till the vegetables are soft. Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.
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