Green Curry with Fresh Bamboo, Tiny Eggplant, and Mushrooms

2 c tender bamboo shoots, sliced in 1-2" pieces

2 c Thai green eggplant, cut in halves or quarters

2 c tiny purple eggplant, cut in halves or quarters

2 c fresh shiitake mushrooms, quartered

1 pkg of extra firm tofu, air fried (optional)

1/4 c or more to taste green curry paste (purchase or use recipe below)

3 cans coconut milk

¼ c fish sauce

3 T sugar (or palm sugar)

3 T boullion

6 kaffir lime leaves

2-3 stalks of lemon grass, sliced

water to cover, 2 cups or so

¼ c holy basil and Thai basil leaves

1 bunch cilantro, chopped

1. Wash and slice the veggies so they are ready to go.

2. Sauté the mushrooms in 1 tsp of oil until liquid is released, just a few minutes and remove from heat. 

3. Heat several tablespoons of the thick part of the coconut milk in a large pot. Add curry paste and saute until fragrant. Add the remaining coconut milk, sugar, bouillon, kaffir lime leaves, lemon grass, fish sauce and bring to a simmer.

4. Add bamboo shoots, both types of eggplant, air fried tofu, and sautéed mushrooms to the broth. Add enough water to cover, about two cups. Bring to a simmer for about 10 minutes, or until eggplant are still firm but tender.

5. Remove from heat and stir in fresh basil and cilantro.

6. Serve with rice

Green Curry Paste (you can make this or buy in a tub)

8 garlic cloves, chopped

4 shallots, sliced

½ c (or more) chopped jalapeno peppers

½ c chopped green Thai chili peppers

3 stalks lemongrass, tender parts chopped

1 T galangal (around 1 ¼ “ piece) peeled and chopped

1 t cumin seeds

1 T coriander seeds

10 black peppercorns

½ chopped cilantro leaves and stems, chopped

1 t shrimp paste

1 t vegetable oil

Grind in a grinder or mortar and pestle until combined. Roasting the peppercorns and seeds gives a nice flavor but it's not always necessary if you don’t want to take the time.