Eggplant Green Curry

Please welcome guest contributor Garrett McCord as he shares a favorite recipe for green curry eggplant. This is as good as any I’ve had a restaurant! ~Elise

When I was learning to cook in college a Thai friend’s mother told me that there are two particular tricks you need to be aware of to craft a truly outstanding curry.

The first is that if you’re using eggplant you have to blister and sear it in order to enhance its unique taste.

The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating.

Utilizing these rules this basic green curry is as simple as they come, and that will easily match or beat any green curry you’ve had in a restaurant. While I love the flavor of eggplant in this dish you could just as easily use chicken or shrimp.

I highly encourage you to use kaffir lime leaves if you can find them as they add a certain floral-citrusy flavor that can’t be substituted. You can do this recipe without them, and though it will lack a truly authentic flavor it will still be completely yum-worthy.

Eggplant Green Curry Recipe

There are a lot of special ingredients in this curry. We've provided links to Amazon for some of the harder-to-find items, and most can be found at an Asian market if there is one near you. Also most of these ingredients can usually be found at Whole Foods.

Ingredients

• Vegetable or grapeseed oil
• 2 Japanese eggplants, cut into bite-sized pieces
• 1 red bell pepper, seeded, sliced into sticks
• 1 can of bamboo shoots
• 2 1/2 tablespoons green curry paste
• 1 can coconut milk
• 3 kaffir lime leaves
• 1 lemongrass stalk, cut into three pieces and bruised
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/4 cup Thai Basil or Sweet Basil leaves
• 1-3 Thai chilies, depending on your heat preference
• Lime for garnish (optional)

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