Charmaine Solomon Jungle Curry Paste
Unit Size: 250g
Outer Qty: 12
Arguably the most aromatic of all Thai curries, the combination of herbs, spices and fragrant rhizomes make it a taste sensation. Serve with rice. Medium hot.
THAI EGGPLANT & POTATO CURRY
- 1 large eggplant, approx. 500g
- 250g potatoes, peeled
- ½ cup oil for deep frying
- 2 tablespoons Charmaine Solomon's Jungle Curry Paste
- 1 cup canned coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce or light soy sauce
In a wok or deep frypan, heat vegetable oil and fry the cubed eggplant in batches, then drain on absorbent paper.
Peel and thickly slice the potatoes and fry until golden. Drain on absorbent paper.
In a saucepan, mix the Jungle Curry Paste, the coconut milk and 100ml water. Add the sugar and fish sauce or for a vegetarian option, use light soy sauce. Bring to the boil. Add vegetables and simmer for 10 minutes.
Serves 4 with rice.