This recipe came about because: 1) I have and excessive number of jars of green curry paste desperately needing to be used (I'm not really sure why I ended up with so many, but if I had to point fingers I'd guess my dad picked them up when he visited - lest we run out of curry paste).  And, 2) We had a delicious vegetable green curry at a Thai restaurant in Halifax and they used eggplant and bamboo shoots in it. Then, 3) I found the most adorable little eggplants at a grocery store.  Voila! Meant to be!  Enjoy! 

Eggplant and veggie-filled green curry over rice! Yum!

Green Curry with Eggplant

Sauté 3-4 min: 

2-3 Tbsp olive oil

1 onion, sliced

2-3 carrots, thinly sliced

Add, sauté 3-4 minutes

4 mini eggplants, coarsely diced (OR 1 large eggplant)

Add, sauté 2-3 min

2 small zucchinis

1-2 tsp minced fresh garlic (or 2 tsp freeze-dried minced garlic)

Add and stir 1 minute: 

1/2 container bamboo shoots, drained & rinsed

200 - 300 g Thai green chili paste

Add, bring to boil, lower and simmer ~20 minutes until vegetables are desired softness, stirring occasionally:

1 can coconut milk

2 - 3 cup GF chicken broth/stock

1 Tbsp GF fish sauce

1 - 2 tsp GF soy sauce or Bragg's soy seasoning

1/2 tsp red chili flakes

1 or 2 kaffir lime leaves (remove before serving) OR juice of 1/2 fresh lime

1/2 - 1 tsp dried basil (or 1 Tbsp fresh Thai basil leaves, diced)

1/2 - 1 tsp dried cilantro (or 1 Tbsp fresh cilantro, diced)

Serve over rice. Enjoy! 

Green Curry with Eggplant Recipe by Successfully Gluten Free!