Ingredients:

  • 2 tbsp neutral vegetable oil
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 lb Thai eggplant, quartered
  • 1 red bell pepper, sliced into strips
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh Thai basil leaves, torn

Instructions:

  1. Cut eggplant into uniform pieces. If using Japanese aubergine, keep chunks approximately 1 inch to prevent them from dissolving. Set aside basil and lime juice.
  2. Heat neutral vegetable oil over medium heat. Add Thai red curry paste and stir-fry for 2 minutes until the oil separates and the paste turns deep red. Stir in diced onion and minced garlic until softened.
  3. Pour in the thick coconut cream from the top of the can first, stirring until integrated. Slowly stir in the remaining coconut milk and vegetable broth, then bring to a gentle simmer.
  4. Fold in the eggplant and sliced bell peppers. Simmer for 5–7 minutes until eggplant is translucent and tender but holds its shape.
  5. Stir in fish sauce, brown sugar, and lime juice. Turn off the heat and fold in torn Thai basil leaves until just wilted.