Thai Eggplant Coconut Curry

         So when I cook I don't normally follow recipes per say. I tend to look at multiple recipes and combine them to my liking and also to whatever is available in my kitchen already.

In this case I was inspired by these recipes:

• Spices that go well with Eggplant
• Thai Eggplant Curry

And so I sorta just used what I had already had and concocted this....

Thai Eggplant Coconut Curry

Ingredients:

• 1 Can of coconut milk (I ended up using coconut cream - the curry comes out thicker)
• About 6 Thai eggplants
• 1 potato
• 1 Onion
• 2 fresh chillies
• 2-4 dried red chillies 
• Shrimp paste
• 2-5 cloves of garlic (We REALLY love Garlic hehe)
• 1/2 Tbsp Turmeric
• 1 tsp cumin
• 1 tsp coriander
• Fresh Ginger
• Brown sugar
• Soy sauce
• Fresh basil (optional)
• White pepper (black is ok too...)

Things I left out because I didn't have any...(BUT if you can I would highly recommend putting these ingredients in!)

• lemongrass
• kaffir lime leaves
• bay leaves (optional)

And I just used a medium sized non stick pot.

Preparation:

Chopped up the eggplants into quarters and do the same for the potatoes. I made them smaller so they would cook faster (just depends on how you like your potatoes). 

Chop up the onion, garlic, basil (if you're using it) and set aside. Grind up the ginger...I used a mortar and pestle to smash it all up. About 1/2 tbsp worth of smashed up ginger. 

COMMENCE the COOKING! 

Heat the stove on medium and place some oil in the pot, stir fry the garlic, onions, ginger, and dried chilies (crumble it into the pot). (if using the lemon grass/bay leave (aka curry leaves)/kaffir leaves throw them in now....)

Let brown for a bit and then throw in to your liking the amount of shrimp paste. I used about...1tbsp? I really like that stuff hehe. Stir make sure nothing sticks/burns.

Eventually throw in the potato let that brown for a bit. And throw in the eggplant soon after. (potato takes longer cook) so I prefer to let it cook a bit before throwing in the eggplant.

MAKE sure to STIR!!

Now throw in all the other spices! Turmeric, fresh chilies chopped up, coriander, cumin, pinch of sugar...maybe 2..., some soy sauce...i sorta just drizzled it in...as long as its not too much and ahh yes pepper.

Saute for a bit...if it starts to burn turn down the heat or add a dash of water so the bottom stick.

Now add the coconut milk! I recommend about 1 can? But I used coconut CREAM so its more concentrated so I only used maybe...1/2 the can? Its up to you. I'm not the type that measures....I just sorta go by the taste and eye...when I cook...so I'm terrible of telling people measurements...which is also why I don't bake... >O< 

Pretty much done. Let it boil for about 5 minutes and then simmer till the eggplant is soft to your liking.
Once again...its up to you! I let it simmer for a bit..10-15 minutes to let the flavor set in.

Enjoy!! By itself or with some rice/bread whatever its up to you. I just eat it by itself but whatever floats your boat! :) Please let me know how yours turns out and if you did yours different how that turn out! 

-Karie