Thai Basil Eggplant Curry

lolsuz's Note:

This is the dish that made me take a second look at eggplant. It's a very simple recipe but timing is key for the best texture. I've listed everything in order of appearance to help with that. If you're good with a knife you can prep things as you go along, or if not cut everything ahead of time and relax. I'll bet you can cut as you go next time, though. I'll be honest with you, I prefer this without the potatoes and I leave them out when I make it. You might like them though. Even without the potatoes this makes a TON of food. If you have a huge wok, you're very lucky. I use a gumbo pot for now.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6-8

Yield: 1.0 Big-ass ...

• 1/3 cup peanut oil (or any mild vegetable oil)
• 3 -4 tablespoons red curry paste (look for 4-ounce tins in the Asian food aisle)
• 4 new potatoes
• 4 -5 medium carrots
• 3 Japanese eggplants (or two black eggplants)
• 2 bell peppers (green, red, or preferably both)
• 1 large onion
• 3 -4 medium zucchini
• 5 -6 sprigs basil (preferably Thai basil)
• 1 cup coconut milk
• 2 cups chicken broth (or water or vegetable stock if you want to keep it vegan)
• 3 -4 tablespoons red curry paste
• 1/2 teaspoon salt

Directions:

1. Start your rice first, following the directions on the bag. It will be done a bit before the food but will stay good and hot for serving. Set a timer for the rice because you'll be distracted.
2. Slice the potatoes and carrots into fairly thin slices.
3. Heat the oil a very large wok or other extra-large cookpot on medium heat. Stir in the curry paste and heat until sizzling. Add the potatoes and carrots and saute, stirring occasionally, for five minutes. Cover and move on to the next step (about five more minutes).
4. Cut the eggplant into large bite-sized chunks. Leave the skin on; they really add to both flavor and texture. Add them to the pot, stir them in well, cover and move to the next step.
5. Slice the peppers and onions into thin slices and add them to the pot. Stir them into the mix well, cover, and move on to the next step.
6. Cut the zucchini into large bite-sized chunks and add them to the pot. Strip the leaves off the basil and add them in as well. Gently stir to mix. Cover and move on to the next step.
7. In a blender, mix the coconut milk, chicken broth, red curry paste, and salt. (As written, this is pretty spicy, but if you like it hot, use half the 4 oz tin in the beginning for the saute and the other half of the tin in the coconut milk.).
8. Pour the milk/broth/curry into the pot, cover, and bring to a simmer. Cook a few more minutes, aiming for tender carrots without over-cooking the zucchini.
9. Serve over hot jasmine rice. Crushed unsalted peanuts make a great garnish.