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 tablespoons brown sugar
• 3 tablespoons fish sauce, or to taste
• 8 ounces broccoli, ends trimmed, florets cut in half
• 2 tablespoons juice from about 2 limes
• Handful fresh basil leaves
• Steamed white or jasmine rice, for serving

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