Spicy Thai Red Curry with Eggplant

Ingredients

• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups eggplant, cubed
• 3 tablespoons Thai red curry paste
• 1 can coconut milk, 400 ml
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup red bell pepper, sliced
• 1 cup basil leaves, fresh

• 1 cup cilantro, chopped
• 1 teaspoon lime juice

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat.
2. 02
   Add the chopped onion and sauté for 3-4 minutes until translucent.
3. 03
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. 04
   Add the cubed eggplant and cook for 5-7 minutes until slightly softened.
5. 05
   Mix in the Thai red curry paste, stirring to coat the vegetables.
6. 06
   Pour in the coconut milk, soy sauce, fish sauce, and sugar, stirring well to combine.
7. 07
   Add the sliced red bell pepper and let the curry simmer for 10 minutes until the eggplant is tender.
8. 08
   Stir in the fresh basil leaves and simmer for an additional 2 minutes.
9. 09
   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.