1 tin (560 ml) coconut cream
20 Thai eggplant, quartered *
hot red chillies, sliced lengthways into quarters (quantity to taste)
5 kaffir lime leaves, torn into pieces *
20 leaves Thai basil *
3 to 5 tablespoons fish sauce *
Heat 2 to3 tablespoons of coconut cream until boiling. Mix in the curry paste and stir for a minute. Slowly add the rest of the coconut cream, stirring continuously for about 2 to 3 minutes. Add a cup of water, then the lime leaves and fish sauce. When it returns to the boil, add the eggplant. Turn down heat when eggplant is cooked. Taste, adding more fish sauce if necessary. Remove from heat and mix in the Thai basil and chilli.
* All of the ingredients above can be obtained from Southeast Asian grocery stores.
Thai eggplant are about the size and shape
of golf balls, and range from white to green
The finished product. Yum!