Yellow Curry With Eggplant

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 small eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium yellow onion, frenched
• 4 -5 garlic cloves, minced
• 1 -2 serrano chili, diced
• 2 -3 tablespoons cooking oil, as needed
• 1/2-1 teaspoon fish sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1 teaspoon ground turmeric
• salt and pepper
• 1 (13 1/2 ounce) can coconut milk
• 1/4 cup hot water, as needed, to thin sauce

Recipe

• 1 cut vegetables as directed into bite-sized pieces. heat oil over med-high high in wok or large saute pan.
• 2 saute vegetables until onions turn translucent and eggplant begins to soften. season as desired.
• 3 add fish sauce and cook while stirring for 1 or 2 minutes.
• 4 add spices and stir well. add coconut milk and stir until all ingredients are well distributed.
• 5 cook until sauce bubbles. reduce head to low and simmer for 10 to 20 minutes. taste and adjust seasoning as desired. use hot water to thin sauce to desired consistency.
• 6 serve over brown rice.