Ingredients

• 3 Tbsp. neutral oil (such as vegetable, canola, or avocado oil)
• 1 Chinese eggplant, sliced on an angle into ½-inch/1cm thick slices
• 2 cloves garlic, minced
• 2 slices ginger, peeled and minced
• 4 oz. Thai red curry paste
• 2 tsp. brown sugar (or palm sugar)
• 1 small onion, cut into small wedges, root end removed
• 1 red bell pepper, seeded and chopped into 3⁄4″ chunks
• 1 zucchini, halved lengthwise, and sliced on an angle
• 6 oz. green beans, ends trimmed, and cut in half crosswise
• 5 oz. bamboo shoots, drained
• 2 tsp. vegan fish sauce or soy sauce
• 13.5 oz. coconut milk
• ½ cup Thai basil leaves
• ¼ cup roasted peanuts, chopped, optional

Directions

1. Heat a wok or large cast iron/carbon steel skillet over medium-high heat until it just starts to smoke. Add 2 tablespoons of oil, and spread it around to coat. Add the eggplant, and stir-fry for about 7 minutes, until the eggplant is lightly browned and tender. Drizzle in a little more oil during this process if the eggplant looks dry, and try to keep it in one layer so it sears on all sides. Transfer the eggplant to a dish and set aside.
2. Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the sugar.
3. Add the onion, bell pepper, zucchini, green beans, bamboo shoots, and vegan fish sauce (or soy sauce/regular fish sauce), and fry for 3 minutes, until the vegetables begin to get tender. Then reduce the heat to medium, and add the coconut milk and eggplant. Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split.)
4. Simmer for 4 minutes, or until the vegetables are crisp-tender. Stir in the Thai basil until wilted. Garnish with chopped peanuts if desired, and serve over steamed rice.

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