Yield: 6-8 servings
1. Heat 1-2 tablespoons of cooking oil in a large pot. Sweat shallots and garlic until translucent. Add another tablespoon of oil, add curry powder, whisk together and fry all ingredients for roughly 1 minute. Do not burn.
2. Lower heat and stir in coconut milk until all curry is mixed into the milk, then bring to a simmer.
3. Add potatoes, peppers, and eggplants to the pot. Cover with lid before allowing the vegetables to cook for roughly 15-20 minutes. Stir gently every 5 minutes or so. Potatoes are finished when they can be pierced easily with a fork.
4. Serve in a bowl over steamed rice, with lime wedge, Thai basil, and slices of hot red chile as accoutrements.
You can add or substitute whatever vegetables you like for this recipe. Try adding some cubed tofu, diced carrots, or even pineapple. This dish can also be cooked with any meat. Duck, chicken, and fish go well with a Thai red curry, especially duck.