Published: by Absolutely Recipes, in the recipes category.

Thai Yellow Curry with Eggplant (Gaeng Garee Makheua Yao) Recipe.

Ingredients:

12 ounces (325g) Yukon gold potatoes (2 medium potatoes), cut into 2 1/2-inch pieces
1/2 TSP Diamond Crystal kosher salt
1 1/2 cups (355ml) full-fat coconut milk, such as Aroy-D, divided
4 ounces (1/2 cup; 115g) homemade or store-bought yellow (garee/karee) curry paste
1 TBSP plus 1 1/2 TSPs (40g) palm sugar
3 TBSPs (45ml) soy sauce
2 Japanese eggplants (about 9 ounces; 255g total), stemmed and cut crosswise on a bias into 1 1/2-inch pieces
3 1/2 ounces (1/2 cup; 100g) cherry tomatoes
Fried shallots, for serving
Cooked jasmine rice, for serving

Recipe Instructions:

In a 3-quart saucepan, combine potatoes and salt and cover by 2 inches with water.
Bring to a boil over medium-high heat, reduce heat to a simmer, and cook until potatoes are just tender, offering little resistance when poked with a paring knife, about 10 minutes.
Drain potatoes and set aside; return saucepan to stovetop.

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