Serves: 2
Ingredient List:
– 1 tablespoon coconut oil (Coconut cooking oil without flavor)
– 2 tablespoons paneng curry paste
– 400 ml coconut milk
– 1 tablespoon coconut sugar
– 1 tablespoon fish sauce
– 300g seafood, beef, pork or chicken
– 2 tablespoons kaffirlime leaves, minced
– 2 handfuls eggplant
– 1 handful of broccoli florets (optional)
– A handful of fresh basil leaves
– 1 long red chili, sliced into thin julienne for decoration (optional), also for a more spicy experience this can be added when you stir fry the curry paste
Cooking Method:
Start by heating oil in a medium frying pan, stir fry the curry paste with a third of the kaffirlime until fragrant, about 2-3 minutes and add a splash of water if it gets dry and sticks to the pan. Pour in the coconut milk and bring to a boil then turn to low heat and simmer. Add the sugar, fish sauce and let simmer for 5-10minutes, longer time if you want a creamier curry. Add in the eggplant first for 2 minutes if you like it more soft like I do and after that add in your choice of meat and cook until done, just when about to be done add in the kaffirlime and broccoli florets and let cook for a minute until broccoli turns bright green, careful not to overcook the broccoli. Turn off heat and add all basil leaves except 5-6 for garnish, stir this around. Now garnish with those basil leaves and fresh long red chili. This goes well with your favorite rice (I like this with nice soft white rice) and some fresh greens.
