Thai Eggplant

I saw these fun looking eggplant at the grocery store and figured I needed to add them to a Thai dish. 

 They are small and delcious, and all you do is slice the top stem off, wash them, and cut into quarters - adding them to any stirfry you like.  I made it with my Thai red curry dish that I make and seem to switch up everytime.  Below is the basic, and you can add more heat** if you desire, make it just veggie, or add whatever protein you prefer.

**Special Note:  If you made a dish too spicy, add sugar to balance it out.  It's a quick fix instead of throwing out the whole meal.

Thai Red Curry

1 T red curry paste

2 T fish sauce

2 T soy sauce

2 T lime juice

1 T sugar

1 stalk of lemongrass, minced

1 clove of garlic, minced

1 tsp minced ginger

1 minced red chile pepper

1/4 c coconut milk

2 kaffir lime leaves

1 c quartered thai eggplant

1 chopped red bell pepper

2 chopped, cooked chicken breasts

1 package thick cut noodles

In a sauce pan, over medium heat, drizzle about 1 T oil and add the red curry.  Cook for a few seconds and add the fish and soy sauces, lime juice, sugar, lemongrass, garlic, ginger, red chile and coconut milk.  Blend well.  Taste for flavour, adding more coconut milk if necessary.  Add the lime leaves and remaining ingredients, mixing thoroughly.  The mixture should not be runny, but absorbed into all the vegetables and protein and noodles.