Ingredients

• 7 to 8 - Thai green eggplants (or small Indian round eggplants )
• 1 to 2 - long Thai green beans (or French beans)
• 2 inch long - Lemon Grass
• 3 - Lime Leaves
• 3 - Shallots
• 2 - Red Chillies
• 1 inch long - Ginger
• 2 to 3 cloves - Garlic
• 1 cup - Coconut milk
• pinch - Turmeric
• pinch - Sugar
• salt to taste
• 1 tbsp - Lime Juice

How to Make Thai Eggplant Curry

• Cut the eggplants into quarters.
• String the beans and cut them into 1 inch pieces.
• Finely dice shallots, ginger and garlic.
• Heat oil, add the shallots, ginger, garlic, and red chillies. Fry till light brown.
• Add the eggplant and cook for a few minutes.
• Then add the beans and cook for about 3 mins.
• Add the coconut milk, turmeric, sugar, salt, and a little water if needed. Also add the lime leaves and lemon grass into the coconut milk.
• Cover and cook till the vegetables are soft.
• Then check for tartness and add more lemon juice accordingly.
• Garnish with cilantro and serve with Thai jasmine rice.