Thai Eggplant and Potato Curry
For a strictly vegetarian version, omit fish sauce and use light soy sauce. For low cholestrol diets, substitute soy milk for coconut milk. If preferred, this dish may be made entirely with eggplant.
Ingredients:
1 large eggplant, approximately 500g
250g potatoes, peeled
1/2 cup oil for deep frying
2 tablespoons Charmaine Solomon's Thai Barbecue Marinade
1 cup canned coconut milk
1 tablespoon palm or brown sugar
1 tablespoon fish sauce or light soy sauce
Directions:
In a wok or deep frypan, heat vegetable oil and fry 500g cubed eggplant in batches, then drain on absorbent paper.
Peel and thickly slice 250g potatoes and deep fry until golden.
Drain on absorbent paper. In a saucepan, mix half a jar Charmaine Solomon's Thai Barbecue Marinade, 200ml canned coconut milk and 100ml water.
Add 2 teaspoons sugar and 1 tablespoon fish sauce or light soy sauce.
Bring to boil.
Add vegetables and simmer for 10 minutes.
Serves 4 with rice.
Product used in this recipe
Charmaine Solomon Thai BBQ Marinade 260g
