For the green curry paste:
2 small shallots, peeled and cut into medium chunks
2 cloves garlic
juice of 1 lime
2 Tbs fish sauce (can substitute with soy sauce)
1 medium jalapeno, ribs and seeds removed
1 Tbs brown sugar
1 1/2 inches peeled, chopped ginger
1 Tbs coconut milk
For the curry:
1-2 Tbs neutral oil (canola, vegetable, grapeseed or virgin coconut oil)
1 recipe green curry paste or 1/2 cup storebought green curry paste
4 cups Asian eggplant
1 medium sweet onion, sliced
4 oz. shitake mushrooms (or regular mushrooms), stems removed, quartered
1 medium carrot, peeled and sliced
1 cup snow peas, sliced on the bias
3 sprigs cilantro
1 stalk lemongrass, in 1/2 inch chunks, bruised with back of knife
1 1/2 cups carrot juice (either fresh or store bought is fine)
14 oz. can of coconut milk
1 cup (5.3oz) siggi’s coconut skyr
juice of half a lime
Green curry paste:
Using a food processor or blender, combine all ingredients and blend until all combined. Set aside. Pack into a glass container in refrigerator and use within one week.
For the curry:
Heat a large saute pan on medium-high heat. Coat bottom of pan with oil and fry the curry paste in hot oil for about 3 minutes. Add eggplant, and onions and stir to coat. Next add carrot juice and coconut milk. Bring to a simmer, scraping up bits of curry at the bottom of the pan.
Lower heat to simmer and add mushrooms, carrots and cilantro. Add lemongrass pieces (to be fished out later).
Simmer for about 25 minutes or until eggplants are soft. Stir in coconut skyr until well incorporated. Add lime juice and taste for seasoning (can adjust salt, spiciness, etc.).
Serve with quinoa or rice.