Thai Green Curry with Eggplant and Bamboo Shoots

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 can coconut milk 13.5 oz
• 1 cup vegetable broth
• 2 cups eggplant cubed
• 1 cup bamboo shoots drained
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup Thai basil leaves roughly chopped
• 1 cup red bell pepper sliced

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat.
2. 2 Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. 3 Stir in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. 4 Add the cubed eggplant and bamboo shoots to the skillet, stirring to coat with the sauce.
5. 5 Season with fish sauce and brown sugar, mixing well.
6. 6 Simmer for 15-20 minutes until the eggplant is tender, stirring occasionally.
7. 7 Add the Thai basil leaves and sliced red bell pepper, cooking for an additional 2-3 minutes.
8. 8 Taste and adjust seasoning if necessary, then remove from heat.
9. 9 Serve hot with steamed jasmine rice.