3 medium Eggplant, chopped (or Zucchinni or yellow squash)
1 cup bamboo shoots
1 tsp ginger
2 tbsp red curry paste
2 cups coconut milk
1/2 cup fresh basil (if not basil use thyme)
1/4 cup fresh mint
1 Tsp sea salt
1 tsp coconut oil or olive oil
1. Cut eggplant into 1/2 inch slices. Lay flat on a baking sheet and grill/bake at 400 degrees for 10-15 minutes till golden brown. (Or add olive oil into a skillet and cook with onion as directed below)
2. Heat oil, add sliced onion, ginger, red curry paste and cook about 4 minutes till oil floats on top. Add grilled eggplant, sliced red pepper and bamboo shoots and saute another 3-4 minutes.
3. Add coconut milk, salt and simmer for about 7-10 minutes. Add fresh basil and mint and simmer about two minutes.
4. Cook rice and serve together.