Thai Vegetable Curry

Shall we return back to Thailand? Not as in taking the flight to Thailand, but pretty much, or should I say we bringing Thailand closer for a Thai dish (Tom Yum Prawn Fried Rice & Seafood Tom Yum Soup)? Why not? I have no qualms, I hope you are agreeing as well? Thailand, Thai cuisine and Thai quintessential ingredients (Spicy Thai Noodles & Thai Carrot Soup) for the rupturing and explosion of big, bold, punchy and kicky tastes (Thai Fish Noodle Soup & Thai Mee Hoon Salad). Right. Shall we now move on to making another Thai curry (Thai Green Fish Curry, Thai Yellow Chicken Curry & Thai Chicken Green Curry).  Sure. Home made Thai curry paste, made from those aromatic herbs and we also need coconut milk for creaminess and a couple of vegetables. Packing a major punch as the mover and shaker on our palates? Thai Vegetable Curry! 

Ingredients

For the curry paste 

2 red chillies

1 small green bell pepper 

4 shallots

5 garlic

1 inch galangal/lengkuas

1 lemongrass/serai

1/2 tsp lime rind

1 small bunch coriander leaves

1 tbsp coriander powder

1 tsp cumin powder

** add some water and blend/ground for a thick paste

Others

3-4 boiled eggs (omit if you don't take eggs)

2 medium size potatoes - cut into 8 pieces

1 small aubergine/eggplant - cut into 1 inch length

1 cup thick coconut milk

1 tbsp lime juice

1 tbsp fish sauce 
3-4 sprigs Thai basil leaves

1/4 cup oil
Salt for taste

Method

When oil is heated, fry curry paste till oil splits.

Pour in 1 cup water. 
Add potatoes and aubergine.

Cook to soften both. 

Next add the rest of the ingredients.
Stir and let the curry heat through. 
Off the heat and combine in basil leaves.