Published: by Absolutely Recipes, in the recipes category.

Massaman Curry with Eggplant and Broccoli Recipe.

Ingredients:

1 (13 ounce) can coconut milk
1/4 cup massaman curry paste (I use Maesri brand)
1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes
6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes
2 TBSPs brown sugar
3 TBSPs fish sauce, or to taste
8 ounces broccoli, ends trimmed, florets cut in half
2 TBSPs juice from about 2 limes
Handful fresh basil leaves
Steamed white or jasmine rice, for serving

Recipe Instructions:

Use a spoon to remove 1/2 cup of the cream that has risen to the top of the coconut milk can.
Heat cream in a wok over medium-high heat until bubbling.
Add massaman curry paste, stir constantly, and cook until the fat starts to separate, about 5 minutes.

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