Thai eggplant curry
Instructions:
- In Thailand, many kinds of eggplant are used and in Australia we are also being offered a variety. The most common kind, however, are large purple eggplants, and they are superb in this dish, though you may use other types if available.
- 500 g (1 lb) eggplant;
- oil for deep-frying;
- 2 tablespoons Pepper, Garlic and Coriander Paste or Green Curry Paste;
- 250 ml (8 fl oz/1 cup) canned coconut milk;
- 2 tablespoons fish sauce;
- 1 tablespoon palm sugar;
- chopped fresh coriander.
- Wash and dry eggplant but do not peel. If using slender eggplant, cut into short slices crossways. Cut large eggplant into large cubes. Deep-fry a few at a time in hot oil until well browned. Lift out on a slotted spoon and drain on absorbent paper.
- Heat 1 tablespoon of oil and on low heat fry the paste for 1-2 minutes, stirring. Add the coconut milk, diluted with an equal amount of water. Bring to the boil. Stir in the fish sauce and palm sugar and simmer for 5 minutes, then add the eggplant and simmer for 10 minutes or until the eggplant is tender. Sprinkle with chopped coriander and serve with steamed rice.