In Thailand, many kinds of eggplant are used and in Australia we are also being offered a variety. The most common kind, however, are large purple eggplants, and they are superb in this dish, though you may use other types if available.
- 500 g (1 lb) eggplant
- oil for deep-frying
- 2 tablespoons Pepper, Garlic and Coriander Paste (see page 172) or
- Green Curry Paste (see page 174)
- 250 ml (8 fl oz/1 cup) canned coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- chopped fresh coriander
Wash and dry eggplant but do not peel. If using slender eggplant, cut into short slices crossways. Cut large eggplant into large cubes. Deep-fry a few at a time in hot oil until well browned. Lift out on a slotted spoon and drain on absorbent paper. Heat 1 tablespoon of oil and on low heat fry the paste for 1-2 minutes, stirring. Add the coconut milk, diluted with an equal amount of water. Bring to the boil. Stir in the fish sauce and palm sugar and simmer for 5 minutes, then add the eggplant and simmer for 10 minutes or until the eggplant is tender. Sprinkle with chopped coriander and serve with steamed rice.