Green eggplant curry is a great vegetarian curry made with delicious eggplants that are cooked in a rich spicy curry. The curry is made with coconut milk, herbs, and spices. It is easy to make and is delicious.
Heat oil in a pan. Add the pieces of eggplant and stir fry them until they become lightly brown and blistered.
Cook them until all the eggplant pieces are soft and have a slight sear for about 3-4 minutes.
Take it off the heat and keep it aside in a separate bowl.
In another pan or saucepan, add a teaspoon of oil and keep it over medium heat. Add green curry paste and cook it for about 20-30 seconds until a sweet fragrance arises.
Add coconut milk to this curry and cook it for about 2-3 minutes.
Now, add the lemongrass, lime leaves, fish sauce, brown sugar, and some more coconut milk and wait for it to boil.
After it starts to boil, add bamboo shoots, cooked eggplant, and bell pepper. Cook it for another 4-5 minutes until it gets tender.
Stir this mixture in some basil leaves and turn off the heat. Serve with some lime wedges on the top.