Ingredients
Method
1.Steam all eggplants 8 minutes or until almost tender.
2.Meanwhile, heat oil in a medium saucepan over medium heat, cook shallot and lemon grass for 3 minutes until softened. Add curry paste, cook, stirring, 1 minute or until fragrant.
3.Stir in coconut milk, the water and lime leaves; bring to a simmer. Add eggplant; cook, covered, 5 minutes or until eggplant is tender.
4.Stir half the basil leaves into curry. Season to taste.
5.Serve curry sprinkled with chilli and remaining basil leaves.
Thai eggplant is also known as makeua prao; golf-ball sized eggplants available in different colours, but most commonly green traced in off-white. They are found in Asian grocery stores.
Note
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