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| Eggplant Green Curry |
Thai green curry with sautéed asian eggplant, purple bell peppers, lemongrass, and coconut milk.
Ingredients :
- Vegetable oil
- 2 Japanese eggplants, reduce into bite-sized portions
- 1 purple bell pepper, seeded, sliced into sticks
- 1 can of bamboo shoots
- 2 half of tablespoons inexperienced curry paste
- 1 can coconut milk
- 3 makrut lime (kaffir lime) leaves
- 1 lemongrass stalk, reduce into 3 portions and bruised
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/four cup Thai Basil or Sweet Basil leaves
- 1-three Thai chilies, relying on your warmth preference
- Lime for garnish (non-obligatory)
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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Notes :
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