Takes: 20 minutes
1 red onion, diced
1 clove garlic, sliced
2 tsp Thai red curry paste
400g minced chicken, turkey or pork
3 long baby eggplant, sliced into bit sized pieces
2 tablespoons fish sauce
400g minced chicken, turkey or pork
3 long baby eggplant, sliced into bit sized pieces
2 tablespoons fish sauce
1/2 tin coconut milk
1 bunch coriander (cilantro), leaves picked
Heat a little oil in a large pot. Cook the onion, then garlic, then meat, stirring often until browned and no longer pink.
Add the curry paste and stir fry for 2-3 minutes or until everything smells amazing.
Add the eggplant, coconut milk and the fish sauce. Bring to a simmer.
Cook, covered for 5-10 minutes or until eggplant is very tender. Taste, season and serve with coriander leaves on top.
1 bunch coriander (cilantro), leaves picked
Heat a little oil in a large pot. Cook the onion, then garlic, then meat, stirring often until browned and no longer pink.
Add the curry paste and stir fry for 2-3 minutes or until everything smells amazing.
Add the eggplant, coconut milk and the fish sauce. Bring to a simmer.
Cook, covered for 5-10 minutes or until eggplant is very tender. Taste, season and serve with coriander leaves on top.
