Spicy Thai Red Curry with Eggplant

Ingredients

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat.
2. 2 Add the chopped onion and sauté for 3-4 minutes until translucent.
3. 3 Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. 4 Add the cubed eggplant and cook for 5-7 minutes until slightly softened.
5. 5 Mix in the Thai red curry paste, stirring to coat the vegetables.
6. 6 Pour in the coconut milk, soy sauce, fish sauce, and sugar, stirring well to combine.
7. 7 Add the sliced red bell pepper and let the curry simmer for 10 minutes until the eggplant is tender.
8. 8 Stir in the fresh basil leaves and simmer for an additional 2 minutes.
9. 9 Remove from heat and let the curry rest for a few minutes before serving.
10. 10 Garnish with chopped cilantro and a splash of lime juice before serving.