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