- Heat the top third of the coconut milk over medium heat
- Reduce the cream until it begins to break down (5 min.)
- Add paste and fry until starts to stick to bottom of pan
- Just before it burns, add the remaining coconut milk
- Bring to boil, add meat, bring back to boil, reduce heat
- Simmer 5 to 7 minutes, then add eggplants and peas
- Cook 5 more minutes, then stir in basil or lime leaves
- Simmer a few minutes longer, then serve hot over rice
- Curries taste better after sitting several hours or a day
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