I cooked the curry with my homemade Green curry paste. Of course, you can cook it with bottled prepared paste. It would be good enough.
I'm sorry, you can not see the sweet potato and the eggplant in this picture. It doesn't mean it dissolved. I greedily served too much sauce in a deep bowl and every thing sank to the bottom. And the color looks white but it was a beautiful light green. So, the red pepper sets off the curry remarkably. Imagine, please.
comment from Mrs. P.
We love the curry! The fragrance of the curry was wonderful and the heat was perfect - not too hot. And the color of the rice was beautiful!
2 cups of cubed eggplant
1 cup of diced sweet potato
2 tablespoons of green curry paste*
1 caned coconut cream
1/2 cup of sliced red bell pepper
1/2 teaspoon of kombu tea or kombu dashi powder
1 teaspoon of Garlic soy sauce(http://vegangifts.blogspot.com/2009/10/garlic-soy-sauce.html) or soy sauce
1 cup of Jasmine rice
1 teaspoon of curry powder
extra virgin olive oil, sea salt
First of all, let's cook the rice. Measure 2 cups of water into a saucepan and bring to a boil. Add 1 cup of the rice, a pinch of salt, the curry powder and 1 tablespoon of the olive oil. Cover the saucepan with a tight fitting lid. Lower the heat and simmer 15-20 min or until all the water is absorbed. Remove from heat and allow to sit, covered, for 5 min. Fluff with a fork.
Put the sweet potato, the kombu tea or the dashi powder and 1 cup of water in your pan. Bring it to a boil, reduce the heat and simmer until the potato is tender. Put 1 tablespoon of the olive oil on a frying pan and bring it to medium heat. Put the curry paste and stir until the aroma comes out. Add the eggplant and fry lightly. Add the potato with the water and the coconut cream. Bring it to a boil and simmer 3-5 min. Add the red pepper, the soy sauce and salt to taste. Dish up with the rice.
*Green curry paste
1 bunch of fresh coriander
1 tablespoon of minced fresh lemon grass
10-15 jalapeno peppers
1 cup of fresh basil
1/2 medium onion chopped
5 cloves garlic
1/2 teaspoon of ground coriander seed
Put the all of ingredients in to your food processor and mix well. That's all!!
Keep it in your freezer.