Directions 7 steps | 45 Minutes
In a blender, blend together the coconut milk, green bell peppers, shishito peppers, coconut sugar, coriander, paprika, curry powder and turmeric powder. Set aside.
In a large pot over medium heat, bring the filtered water to a boil and add the potatoes and sweet potatoes. Cover the pot and cook until the potatoes are ¾ of the way done.
Add the high-heat oil, eggplant, red bell pepper and onion to the pot and cook until all the vegetables are fully cooked and tender.
Decrease the heat to low and stir in the blended coconut milk mixture.
Add the garlic, ginger, lemongrass, dried chilies and galangal root. Simmer for 5 minutes.
Stir in the cilantro, basil, lime juice and zest.
Serve the Thai eggplant curry over rice, quinoa or your favorite gluten-free option and garnish with fresh cilantro or basil. Enjoy!