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

1. 01
   Heat the vegetable oil in a large skillet over medium heat.
2. 02
   Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. 03
   Stir in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. 04
   Add the cubed eggplant and bamboo shoots to the skillet, stirring to coat with the sauce.
5. 05
   Season with fish sauce and brown sugar, mixing well.
6. 06
   Simmer for 15-20 minutes until the eggplant is tender, stirring occasionally.
7. 07
   Add the Thai basil leaves and sliced red bell pepper, cooking for an additional 2-3 minutes.
8. 08
   Taste and adjust seasoning if necessary, then remove from heat.
9. 09
   Serve hot with steamed jasmine rice.