This is not an authentically Thai dish because Thai people would probably use chicken or pork in something like this and it would be more like a soup. It still tastes very Thai. The coconut milk and red curry paste really make this delicious. Thai curries and Indian curries taste very different, so it’s strange that their both “curries”. I guess the reason is that they both use mixes of spices sometimes called curries. Anyway, don’t try using a yellow curry powder instead of the red curry paste, it’s completely different! (I hope I’m not insulting your intelligence) You can find the red curry paste in a small jar in the Asian foods section of most grocery stores. It’s often from Thai Kitchen. We peeled the eggplant because the skin was tough, but maybe your eggplant won’t need peeling.
1 T oil
1 small onion, chopped
1″ fresh ginger, minced or ground
1 T Thai red curry paste
1 can coconut milk
5 eggplants (the kind in the picture, or less of the big kind), peeled and chopped
1 t salt
1/2 C cilantro, chopped
Start cooking some rice. Saute the onion and ginger in the oil until soft. If the oil doesn’t seem like enough, add a little of the cream off the top of the coconut milk. Add the curry paste, eggplant, coconut milk, and salt. Cook until the eggplant is soft and the sauce has thickened. Turn off heat and stir in cilantro. Serve over rice with sesame oil drizzled on top.