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

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat.
2. 02
   Add the green curry paste and cook, stirring, for 1-2 minutes until fragrant.
3. 03
   Pour in the coconut milk and bring to a simmer, stirring to combine with the curry paste.
4. 04
   Add the diced eggplant, sliced bell peppers, and sliced zucchini to the pan. Stir to coat with the sauce.
5. 05
   Add the fish sauce and brown sugar, stirring well. Simmer for 15-20 minutes until the vegetables are tender.
6. 06
   Stir in the torn basil leaves, lime zest, and lime juice. Cook for another 2 minutes.
7. 07
   Taste the curry and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.
8. 08
   Serve the curry hot, garnished with additional basil leaves if desired.