Thai Vegetable Coconut Curry

Thai Vegetable Curry with Jasmine Rice

This Thai inspired curry has all the flavors that I love and if I close my eyes I can almost be back walking and eating on the streets of Bangkok, I really need to plan a trip back soon. Thailand's flavors are a mixture of sweet, sour, spicy and salty, this easy curry has them all.

Ingredients:

1/2 Globe Eggplant, Diced small

1/2 Yellow Onion, Diced small

3 Garlic cloves, Diced thin

1 Small carrot, peeled and sliced thin

1 Jalapeno, Sliced (optional if you like heat)

1 Teaspoon Thai curry Paste**

1 cup unsweetened Coconut milk

1 dash Fish Sauce*

1 pinch Cilantro, Rough Chop

1 pinch Basil, Rough chop

2 Kaffir Citrus leafs*

1 Teaspoon Ginger, Grated

Method:

1. Saute the onion, garlic, ginger, eggplant, curry paste and jalapeno in a dash of vegetable oil.

2. When Vegetables are almost done, add the rest of the ingredients and bring to a simmer.

3. When the curry has slightly thickened and the vegetables are tender its ready.

4. Remove and discard the kaffir leafs, serve with a steamed rice such as Jasmine.

* These ingredients can be found in Asian markets, **There are normally three types of thai curry paste. Green, yellow and red with the green being the hottest.