Eggplant Yellow Curry

• Coriander seeds, cumin seeds, turmeric powder, Thai bird chilies, lime juice, dried shrimp paste,
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 5-20 Thai red bird chilies
• 1 tablespoon Dried shrimp paste
• 1 lime (juiced)
• to taste Salt and pepper
• Red onions, garlic, galangal, curry leaves, lemon grass, carrots, red and yellow bell peppers, cauliflower, eggplant, baby corn, coconut milk
• 1 Red onion
• 3 Garlic cloves
• 1 piece Galangal (4-5cm)
• 7-10 Curry leaves
• 3 pieces Lemongrass (white part only)
• 3 Carrots, peeled and chopped into chunks
• 1 Red bell pepper, cut into diamonds
• 1 Yellow bell pepper, cut into diamonds
• 2 Japanese Eggplant, cut into chunkc
• 1/2 Cauliflower floret, broken into bite size pieces
• 1 cup Baby corn
• 1 cup coconut milk

1. For the ground spicernrn2 teaspoons of coriander seedsrnrn1 teaspoon of cumin seedsrnrn3/4 tablespoon of turmeric powderrnrnGrind all ingredients in a spice grinder.
2. For the chili pasternrn(Use 1-2 tablespoons. Reserve the rest for another occasion)rnrn5-20 Thai bird red chilirnrn1 tablespoon of roasted Belachan* (Shrimp paste). Vegetarians may omit this.rnrnJuice of 1 limernrnSalt and pepper to tasternrnPuree all ingredients in a blender, adding extra water and lime juice.
3. For the Vegetablesrnrn1 whole red onion slicedrnrn3 garlic cloves, smashed and roughly choppedrnrn1 piece of Galangal* (4-5 cm length) chopped. You may substitute with gingerrnrn7-10 curry leaves*rnrn3 stalks of lemongrass* (Peeled and bruised leaving white parts)rnrn1 red and orange bell pepper, seeded, cut into diamondsrnrn3 medium size carrots (Skin peeled and cut evenly into 3-4 cm)rnrn2 medium sized eggplants diced into chunks(Use purple Japanese eggplants if available)rnrn1/2 a cauliflower floret, broken into bite sizesrnrn1 can of baby cornrnrn1/2 can of coconut milkrnrnSalt to taste
4. 1) In a deep cast iron skillet, heat some oil.rnrn2) Add in onions, garlic, galangal, curry leaves, lemongrass, and carrots.rnrn3) Begin to sweat these vegetables until the onion edges reach a golden color.rnrn4) Mix in the ground spice and stir.rnrn5) Pour in 1-2 tablespoons of chili paste and continue to cook (use more for added heat)rnrn6) Toss in cauliflower and stir.rnrn7) Add water enough to cover the vegetables and bring them to a gentle simmer.rnrn8) In a separate pan, heat some oil and toss in eggplants. Fry the eggplants until the fleshy side turns golden. Remove and set aside.rnrn9) Once water begins to evaporate, add in eggplants, baby corn, and peppers to the pot, and continue to cook.rnrn10) Add salt to taste.rnrn11) Pour in coconut milk and stir once. Turn off the heat and garnish with chopped cilantro.

coriander seeds, coriander seeds, cumin seeds, turmeric, red bird chilies, shrimp paste, lime, salt, red onions, red onion, garlic, curry, carrots, red bell pepper, yellow bell pepper, cauliflower, corn, coconut milk

Taken from food52.com/recipes/22133-eggplant-yellow-curry (may not work)