1 t lime/lemon leaf, main stem removed and chopped
2 T the end of your cilantro (the end of the stem, chopped)
2 T chopped shallots
1 T chopped garlic
1 t shrimp paste
1 t tumeric, skin removed and chopped
10 – 20 small green chilies, chopped
1 cup Thai basil leaves, de-stemmed
2 cups of chopped purple eggplant
2 cups of thai green eggplant
2 cups of sliced shitake mushrooms
Olive Oil, coconut milk
Instructions
Blend the first 4 ingredients well in a spice mill, a mortar and pestle, or a food processor.
Puree all ingredients until smooth. You may need to add a bit of water to encourage a smooth paste.
For the curry dish, sauté 2 cups of chopped purple eggplant, 2 cups of thai green eggplant and 2 cups of sliced shitake mushrooms in some olive oil. When beginning to brown, add a can of coconut milk.
Stir in the green curry (you may decide to use all of it) and simmer until the veggies are soft. Taste. Salt? More curry paste? Just before serving, tear a large handful of basil leaves on top. Lovely
Originally Submitted
4/8/2010
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