20 ml oil 20 gms each, chopped ginger, garlic, shallots and green chillies 10 gms lemongrass 2 lemon leaves 1 tbsp red curry paste 100 ml coconut milk 20 gms each, cubed eggplant and mixed bell peppers 20 ml lemon juice 5 gms coriander Steamed rice, to serve
Heat oil in a frying pan and add ginger, garlic, shallots, green chillies, lemongrass, lemon leaves and red curry paste.
Saute for two minutes and then add coconut milk. Reduce heat and let mixture cook for five minutes, stirring occasionally.
Add vegetables and lemon juice and cook for another 5 minutes.
Garnish with coriander and serve with steamed white rice.