Eggplant Coconut Curry

I modified this recipe slightly from this fabulous creation on simplyrecipes.com:

http://www.simplyrecipes.com/recipes/eggplant_green_curry/

Ingredients:

• Safflower oil (or any high heat oil)
• 2 Japanese/Ichiban eggplant, cut into bite-sized pieces
• 1 red bell pepper, seeded, chopped
• 1 medium onion, chopped
• 1 package of baby bella mushrooms, sliced
• 1.5 cups of frozen peas
• 2 1/2 tablespoons green curry paste (we used Maesri - pictured below)
• 1 can coconut milk
• 1 lemongrass stalk, cut into three pieces and bruised
• 1 tablespoon fish sauce (NOT VEGETARIAN - omit if you are not eating fish.
• 1 tablespoon brown sugar
• 1/4 cup Basil leaves, chopped
• 1-3 Thai chilies, depending on how hot you like it
•  
• Directions:

1. Heat one tablespoon of oil in a wok over high heat. Add eggplant, onion and mushroom and stir-fry about 4-5 minutes. The eggplant will absorb the oil, so you may need to add more oil. Remove veggies from heat and set aside in a bowl. 
2. Place another tablespoon of oil in the wok heat over medium heat. Add the curry paste - be careful, as it will cause the oil to spit.  Saute over medium heat until fragrant, about 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes. 
3. Add the lemongrass, fish sauce, brown sugar, and remaining coconut milk and bring to a boil. Add the cooked veggies, the bell pepper and the peas.  Cook for 3 to 4 minutes. Mix in the basil and chilies and remove from heat.  Serve over rice or your favorite grain.

If you have trouble finding green curry paste - you can purchase this brand on Amazon.  Enjoy!