Ingredients

• 2 tablespoons coconut oil
• 2 medium Chinese or Japanese eggplants cut into 1/2-inch-thick half-moons
• Sea salt
• 1 (13.5-ounce) can full-fat coconut milk
• 1/4 cup Thai green curry paste
• 1 tablespoon fresh ginger matchsticks
• 1 cup water
• 7 ounces extra-firm tofu cubed (raw, baked, or fried)
• 1 red bell pepper stemmed, seeded, and sliced
• 4 ounces snow peas
• 2 Fresno chiles or 4 Thai chiles thinly sliced
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar optional
• Tamari to taste, optional
• Thai basil or fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Start by cooking the eggplant. Heat the coconut oil in a large skillet over medium heat and add the eggplant. Cook, stirring occasionally, for 5 to 7 minutes, or until softened. Remove from the pan and set aside.
2. Next, fry the curry paste and ginger with a little of the coconut milk, cooking until the mixture dries out and becomes fragrant. This step takes the raw edge off the curry paste and ginger and develops their flavors.
3. Simmer the curry. Add the remaining coconut milk, water, bell pepper, snow peas, eggplant, and half the Thai chiles to the skillet. Simmer for 3 to 5 minutes, or until the snow peas are tender.
4. Season and serve. Remove the curry from the heat and add the lime juice. Season to taste with the sugar and/or tamari. Top with fresh herbs and chiles and serve with cooked jasmine rice.