Easy Red Eggplant and Egg Curry

I like Indian egg curry that was served on a Princess Alaskan cruise several years ago when my family and I were on vacation. I like all kinds of curry, and I discovered since that the store-bought Thai curry paste is very helpful. Today, I will share another easy curry dish using red curry paste and eggs as the main protein source for this dish. The other ingredients are very easy to find as well. If a Japanese eggplant not available, any other eggplant will suffice.

Ingredients;

1 Japanese eggplant, cubed

5 hard-boiled eggs, shell removed

2 tbs red curry paste

2 tbsp coconut oil

2 cups chicken broth

2 cups coconut milk

1 large baking potato, peeled and cubed

2 medium carrots, peeled and cubed

Season with:

2 tbs fish sauce

1 tbs sugar

1 tsp salt

1/4 tsp black pepper

Green onion and cilantro for garnish

Serve over cooked rice, bread, or rice noodles

Directions:

Heat coconut oil in a pot, and stir in red curry paste. Cook until fragrant or the oil starts to separate.

Add chicken broth and bring to boil.

Add potatoes, carrots, and eggs and cook for 10 minutes. Add the seasonings to the pot.

 Add the coconut milk and eggplant.

Bring back to boil and adjust the seasonings at this point with more fish sauce, or salt, or sugar to your liking.

Cook for another 10 minutes or until potatoes, carrots, and eggplant are tender.

Sprinkle with green onion and cilantro to the pot or on top of an individual serving bowl.