A lovely, simple, flavorful curry full of Southeast Asian flavors. <br /> <br />I don't normally salt large eggplants as I find most varieties nowadays aren't too bitter. However, I find the smaller Asian varieties are very bitter and do still require that extra salting step to eliminate the bitter aftertaste. To make sure I always have the base curry ingredients on hand, I have bags of long red chiles, kaffir lime leaves, and grated ginger all ready to go in bags in my freezer. And as always, please make sure you read over the ingredients listed on the back of your coconut milk tin; it should only read coconut and water. That's it.

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