Thai Green Curry with Eggplant

Ingredients

• 2 tablespoons vegetable oil
• 1 cup green curry paste
• 1 can coconut milk
• 2 cups eggplant diced
• 1 cup bell peppers sliced
• 1 cup zucchini sliced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup basil leaves torn
• 1 teaspoon lime zest
• 1 tablespoon lime juice

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat.
2. 2 Add the green curry paste and cook, stirring, for 1-2 minutes until fragrant.
3. 3 Pour in the coconut milk and bring to a simmer, stirring to combine with the curry paste.
4. 4 Add the diced eggplant, sliced bell peppers, and sliced zucchini to the pan. Stir to coat with the sauce.
5. 5 Add the fish sauce and brown sugar, stirring well. Simmer for 15-20 minutes until the vegetables are tender.
6. 6 Stir in the torn basil leaves, lime zest, and lime juice. Cook for another 2 minutes.
7. 7 Taste the curry and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.
8. 8 Serve the curry hot, garnished with additional basil leaves if desired.