Thai Pea Eggplant Curry
Thai Pea Eggplant Curry
Supplied by: Gloria
Season: Autumn
Garden produce: Thai Pea Eggplant, makrut lime leaves, curry leaves
Ingredients
1 jar of thai red curry paste (Ayam)
2 large garlic cloves, crushed
2 tbs grated ginger
1 onion finely chopped
2 leaves makrut limes or curry leaves
3 tbs vegetable cooking oil
400 mls coconut cream
1 tsp sugar
1 cup thai pea eggplant
2 potatoes cut into small cubes and cook until soft
fresh coriader
optional: green chilly
Method
Heat oil in wok
Fry onion and garlic until brown
Add ginger
Add curry paste and cook for 1 minute on low
Heat while stirring to avoid burning
Add coconut cream
Add thai pea eggplant and cook until soft
Add cooked potatoes
Serve on platter and garnish with coriander