3 tablespoonsThai curry paste (red, green or yellow)
2 cupscoconut milk
1 cupwater or chicken stock
1/2 tablespoonSoutheast Asian fish sauce
2 teaspoonsbrown sugar
4 Aidells Mango Sausage links, sliced into 1-inch rounds
3 unpeeled Japanese eggplants, cut into thick slices
10 fresh white mushrooms, quartered
1/2 red bell pepper, sliced thin
salt and freshly ground black pepper to taste
1/2 cupfresh basil leaves
juice of one lime
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, stirring often. Stir in the curry paste to coat everything well. Cook, stirring, for another 2 minutes.
Add the coconut milk, water or stock, fish sauce and sugar. Bring to a boil, reduce to a simmer and add the sausage, eggplant and mushrooms. Simmer about 10 minutes until the eggplant is soft. Add the red pepper slices, taste for salt and pepper and add a little more curry paste, if desired.
Transfer to a serving bowl and gently stir in the basil leaves. Season to taste with lime juice and serve over jasmine rice.