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