There are a lot of special ingredients in this curry. We've provided links to Amazon for some of the harder-to-find items, and most can be found at an Asian market if there is one near you. Also most of these ingredients can usually be found at Whole Foods.
1 Place a tablespoon of vegetable oil in a wok or deep pan over high heat. Add eggplant and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes. The eggplant will absorb the oil, if some of the eggplant pieces don't get any add a little more oil. Remove from heat and set aside in a bowl.
2 Place another tablespoon of vegetable oil in the wok heat over medium heat. Add the curry paste - be careful, as it will cause the oil to spit - and saut? over medium heat until fragrant, about 20 to 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.
3 Add the lemongrass, kaffir lime leaves, fish sauce, brown sugar, and remaining coconut milk and bring to a boil. Add the bamboo shoots, cooked eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit. Stir in basil and chilies and remove from heat. Serve over rice with lime wedges on the side.
Serves 4.
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