· 2 tbsps canola oil
· 1 white onion, chopped
· 2 tsps garlic, minced
· 2 cups eggplant, diced
· 1 cup tomato, chopped
· 3 tbsps Thai green curry paste (vary this depending upon spiciness desired)
· Juice of one lime
· 2 tbsps nam pla (thai fish sauce)
· 14 ozs unsweetened coconut milk
· ½ cup stock (fish or chicken)
· 1 ½ lbs shrimp (peeled and deveined)
· ½ cup basil, chopped
· Salt, to taste
· 8 lime wedges
In a wok or large sauté pan, heat the oil over medium-high heat.Add the onions and garlic and cook until softened, 3-5 minutes.
Add the tomatoes and cook another 3 minutes, until the tomatoes begin to dissolve.Add the eggplant and sauté another 4 minutes.
Add the curry paste and lime juice and cook, stirring, for 30 seconds until all the curry paste has been incorporated.Add the coconut milk and stock and bring to a boil. Lower head and let simmer for 5 minutes when it will begin to thicken.
Add the shrimp and cook until pink, about 2 minutes. Season with salt to taste.Remove from heat and stir in ½ the basil.
Garnish with remaining basil and serve over rice with the lime wedges.