This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.
A Keralan recipe from Das Sreedharan. When i lived in Stoke Newington I was very fortunate to have two of his restaurants within walking distance. The first was wholly vegetarian, and the second included some meat and fish. I would alternate between the two, but the crab curry at Rasa Travancore was well worth getting messy fingers. Now I live in Bristol I haven’t yet found an Indian restaurant to equal these two, although I am sure there is one out there somewhere!