Eggplant Green Curry

Ingredients

• 4 servings vegetable oil 
• 2  japanese eggplants cut into bite-sized pieces
• 1  bell pepper red seeded sliced into sticks
• 1 can bamboo skewers 
• 2.5 tablespoons curry paste green
• 1 can coconut milk 
• 3  makrut lime leaves (kaffir lime)
• 1  lemongrass stalk cut into three pieces and bruised
• 1 tablespoon fish sauce 
• 1 tablespoon brown sugar 
• 0.3 cup basil leaves sweet
• 1  thai chilies 

Equipment

• bowl
• frying pan
• wok

Directions

1. Place a tablespoon of vegetable oil in a wok or deep pan over high heat.
2. Add eggplant and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes.
3. The eggplant will absorb the oil, if some of the eggplant pieces don't get any, add a little more oil.
4. Remove from heat and set aside in a bowl.
5. Heat curry paste, add half of the coconut milk:
6. Place another tablespoon of vegetable oil in the wok heat over medium heat.
7. Add the curry paste - be careful, as it will cause the oil to spit - and sauté over medium heat until fragrant, about 20 to 30 seconds.
8. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.
9. Add the lemongrass, makrut lime leaves, fish sauce, brown sugar, and remaining coconut milk and bring to a boil.
10. Add the bamboo shoots, cooked eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit.
11. Stir in basil and chilies and remove from heat.
12. Serve over rice with lime wedges on the side.