Planet Tokyo - The Kitchen - Thai Green Curry

The Kitchen Thai Green Curry Stage 1  [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] If I get any more unwanted kitchen 'help', I'll need sedation  Stage 2  [CLICK IMAGE TO ENLARGE]  [CLICK IMAGE TO ENLARGE]  [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] [CLICK IMAGE TO ENLARGE] Used this recipe as a basic guide & did my own adjustments. Almost a disaster.  Sprinkled eggplant with salt to draw out bitterness & rinsed after a while.  Either I didn't rinse properly or the eggplant has absorbed salt.   The curry was already adjusted pretty much to how I wanted it, so it made for surprise saltiness.  Countered that with couple of scoops of brown sugar.   Occasional bits of something in there that are too fibrous for my liking.  Not sure what it might be.  Perhaps the lemongrass or the galangal hadn't processed properly?   Not a bad result.  But I think I need to work on my paste. It's a lot less fuss using Mae Ploy green curry paste, but it tastes like they've changed the flavour of their paste.  I'm not into the new ingredient, and I haven't liked any other brands of green curry paste, so I thought I'd make it from scratch. I just used the recipe as a basic guide and instead of carefully measuring, I went by feel.  But I haven't quite developed a good feel for Thai.  It took a bit of adjustment and tasting to get a good balance. That's yesterday's left-over rice. So we're having Indian crossed with Thai.  Really yummy rice.  Just tossed in whatever I like, using the Jeera rice recipe as a base. That's done and there's enough there for several frozen dinners.  Freezer's full of various dinners.  The problem with that is that I only like the curries and the chilli con carne but curry every single night isn't so big here.   *Two litres of yoghurt is just about gone.  Tomorrow might be yoghurt day.  I couldn't be bothered now.