Lots of vegetables to cut up, but worth it!
This Thai curry dish uses unique Thai eggplants, which are golfball-sized and soak up the flavor of the dish. We use red curry for this recipe but you can adjust to suit your taste, and the choice of vegetables to use depends on whatever you like or what's in season.
Note from mrm: I used "Asian eggplant", the long skinny light-purple ones. I'm sure regular eggplants would also be wonderful. Also, I used jalapeno peppers, as it's hard to find Thai chile peppers. And finally, you can substitute regular sugar for palm sugar.
In a large-ish (about 2 quart) pot, heat oil, then stir in the curry paste and fry until fragrant. Add coconut milk, and stir until well-mixed. Add the vegetable stock then add all vegetables (including lime leaves). Season with soy sauce, palm sugar and fish sauce. Cook until the vegetables are tender. Ladle into a bowl, garnish with fresh basil leaves, and serve with fresh steamed jasmine rice. Enjoy!