Red Curry of Eggplant, Red Potato, Poblano Pepper, and Tomato

Post date: Dec 26, 2009 3:16:20 PM

1/2 C. peanut or corn oil

1 can red curry paste

3 14 oz. cans Thai coconut milk

6-10 red potatoes, depending on size, quartered or chopped into small bite-sized pieces

3 C. Thai eggplant, quartered and/or Japanese eggplant, sliced

4 poblano peppers shopped into bite-sized pieces

6 kaffir lime leaves

4 stalks fresh lemon grass, minced

1 C. Thai cherry eggplant

6 Roma tomatoes, each sliced lengthwise into eight wedges

1/2 C. fish sauce

handful of basil leaves (optional)

In a wok or large skillet, heat oil, curry paste, and "cream" of coconut milk until mixture is bubbling and slightly thickened. Add potatoes and cook for 10 minutes. Add eggplant, poblano peppers, kaffir lime leaves, lemon grass, and remaining coconut milk. Cook until curry thickens and eggplant and potatoes soften, 7-10 minutes. Add cherry eggplant and tomatoes. Heat through. Mix in fish sauce and basil, if using. Serve immediately over hot steamed jasmine rice. Serves 10-12