I’ve done several variations of this over the last few weeks, when I’ve had a surfeit of eggplants. It’s built on a vegetarian curry from SimplyRecipes.
Green Curry with Fish and Eggplant
1 T. vegetable oil
1 large onion, diced
4 bell peppers, a combination of colors, sliced
1/4 c. green curry paste
The flesh of 1 large eggplant, roasted (on a grill is best, in the oven works)
1 can bamboo shoots
4 kaffir lime leaves
2 stalks lemongrass, cut in pieces
2 T. fish sauce
1 1/2 T. brown sugar or maple syrup
1 can coconut milk
3/4 lb. white fish (I used hake), cut in bite-size chunks
3/4 lb. medium shrimp, peeled and deveined
1/3 c. finely sliced basil leaves
In a large skillet, heat the oil over medium heat. Add the onion and peppers and saute just until they start to soften, 3-4 minutes.
Add the rest of the ingredients except the fish, shrimp, and basil. Bring to a simmer and cook for a few minutes, just to give the flavors a chance to meld. Add the fish, shrimp, and basil and cook just until the fish is cooked through, 3-4 minutes.
Extract lemongrass and kaffir leaves, or let your guests do it. Serve over rice.