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Quote[/b] ]Thanks so much for posting this

And I have to thank you too, delawang!
After posting that recipe I got eager to cook!
in fact I cooked this dish this afternoon, together with plain rice.
Everybody seemed to like it, and nobody needed any medical treatment after it (yet).

I had to make the curry paste myself, and I used tofu instead of chicken.
I doubled the amounts in the recipe, and used soy milk instead of coconut milk.

(1) I used half of a big "farangish" eggplant. I chose to skin it, but it's only optional. You can use it as it is after cutting the stem.

(2+3) the amount of eggplant was almost similar to the tofu.
Every time I cut an eggplant I start from the stem to the bottom. this time I cut it into half, and cut one half into little blocks (also the tofu), so that they wouldn't "drown" in the curry soup. But in my case, the eggplant was the main element of the dish. If you use chicken, you can use less eggplant and cut it any way you like.


I didn't use kaffir lime leaf, and had my "own version" of palm sugar. but still - it was quite a success.

Quote[/b] ]Eggplant is rather advanced, but I am looking forward to trying this recipe.

eggplants are easy! I don't know what type of eggplants you use, but I use the BIG purple ones in my country (the small Thai ones are not available).
I just choose the least heavy one, that has the greenest stem.

Cut of the stem, wash the eggplant, and a whole new world of recipes is before you.

chok-dee/Good-Luck, and tell me how it turned out.