Vegan Kaeng Khiao Wan (Thai green curry) with Eggplants and Pea Eggplants

Vegan Kaeng Khiao Wan (Thai green curry) with Eggplants and Pea Eggplants

Ingredients

• 1 tablespoon vegetable oil
  

• 2 cloves garlic, minced

• 1 shallot, minced

• 2 Thai chilies, minced

• 2 tablespoons green curry paste

• 1 can (14 ounces) coconut milk > Making coconut milk at home

• 1 cup vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• 1/2 teaspoon lime juice

• 1 large eggplant, cut into 1-inch cubes

• 1 cup pea eggplants

• 1/2 cup Thai basil leaves

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the garlic, shallot, and Thai chilies and cook until fragrant, about 1 minute.

2. Add the green curry paste and cook for another minute, stirring constantly.

3. Add the coconut milk, vegetable broth, soy sauce, sugar, and lime juice to the skillet. Bring to a simmer and cook for 5 minutes.

4. Add the eggplants and pea eggplants to the skillet and cook until softened, about 10 minutes.

5. Stir in the Thai basil leaves and cook until wilted, about 30 seconds.

6. Serve immediately with steamed rice.

Tips:

• For a spicier curry, add more Thai chilies or a pinch of cayenne pepper.

• If you don't have green curry paste, you can substitute red curry paste.

• To make the curry thicker, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).

• If you don't have pea eggplants, you can substitute another type of eggplant, such as Japanese eggplant or Chinese eggplant.

• Serve the curry with your favorite Thai toppings, such as peanuts, lime wedges, and fresh cilantro.