1 1/4 cup coconut milk
3 Tbsp Green Curry Paste
1 1/4 cup Vegetable Stock
4 small round eggplants, cut in rounds
any other vegetables you like
4 shallots
3 Tbsp palm sugar or light brown sugar
bamboo shoots
1 tspn salt
4 tspn vegetarian nam pla (fish sauce) or soy sauce
1 oz krachai or 3 inch piece of fresh galangal, peeled and sliced
14 oz can straw mushrooms, drained
1/4 green bell pepper, thinly sliced
Garnish:
handful of fresh basil
2 tbsp coconut milk
-heat the coconut milk in a saucepan, add the curry paste, and stir. Add the stock and then teh eggplants, sugar, salt, nam pla or soy sauce, krachai or galangal, shallots, bamboo shoots and mushrooms. Bring to a boil and cook, stirring, for a few minutes. Add the bell pepper, reduce the heat and cook for a few minutes more.
Serve in a bowl, garnished with basil and drizzled with coconut milk.
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