Eggplant Curry with Lemongrass and Coconut Milk Recipe

• 2 stalks fresh lemongrass, trimmed and chopped
• 1/3 cup packed roughly chopped fresh cilantro, plus more for garnishing
• 2 red Thai or serrano chiles, deseeded and roughly chopped (keep the seeds if you like a hotter curry)
• 4 large cloves garlic, peeled and smashed
• 2 tablespoons peeled and finely chopped fresh ginger
• 1 tablespoon sugar
• 2 teaspoons ground turmeric
• 2 tablespoons olive oil
• 4 Chinese or Japanese eggplant, quartered lengthwise and cut into thirds
• 4 shallots, finely chopped
• 1 can coconut milk
• 1 cup vegetable broth, stock, or water
• 2 tablespoons Thai fish sauce
• Steamed rice, for serving

1. In the bowl of a food processor, pulse the lemongrass, cilantro, chiles, garlic, ginger, sugar, and turmeric to a paste.
2. Set aside.
3. In a large, deep frying pan over medium-high heat, warm 1 tablespoon of the oil until very hot.
4. Add the eggplant and cook, turning once, until browned on 2 sides, 34 minutes.
5. Transfer to a plate and set aside.
6. In the same pan, add the remaining 1 tablespoon of oil, then add the paste and shallots.
7. Cook, stirring constantly, for about 5 minutes.
8. Add the coconut milk, stock or water, and fish sauce, and stir well.
9. Add the eggplant, and bring the liquid to a gentle boil.
10. Reduce the heat to low and simmer until the eggplant is tender but not mushy, about 15 minutes longer.
11. Transfer to a serving bowl, garnish with cilantro, and serve with rice.

fresh cilantro, red thai, garlic, fresh ginger, sugar, ground turmeric, olive oil, chinese, shallots, coconut milk, vegetable broth, fish sauce, rice

Taken from www.chowhound.com/recipes/eggplant-curry-lemongrass-coconut-milk-31485 (may not work)