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20 December 2012,23:01 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash eggplants, cut into 1" sections and halve each lengthwise.
  • Soak in a bowl of lightly salted water to prevent from discoloration.
  • In a pot of water, add a pinch of salt place over medium heat.
  • Bring to the boil, add TVP and cook until tender.
  • Remove, soak in cold water for a few minutes and squeeze to dry. Cut into pieces and put aside.
  • Put coconut cream in another pan and place over medium heat.
  • When the oil surfaces, add green curry paste. Sauté until fragrant and green oil appears on the surface.
  • Add TVP, toss to coat well. Transfer to a curry pot, pour in coconut milk and stir to combine.
  • Season to taste with light soy sauce and palm sugar. The sauce should taste spicy, salty and creamy sweet. When it boils.
  • Add eggplants and cook until done. Sprinkle on top with sweet basil leaves and kaffir lime leaves. Turn off the heat.
  • Enjoy while hot with steamed rice or fermented rice vermicelli.


  • 4 long green eggplants
  • 12 large pieces textured vegetable protein (TVP)
  • 300 grams coconut cream
  • 300 grams green curry paste
  • 1 liter coconut milk
  • 5 tablespoons light soy sauce
  • 2 tablespoons palm sugar
  • 200 grams sweet basil leaves
  • 10 kaffir lime leaves, torn

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