Thai eggplant / Makhua Po / มะเขือ

If you wondered why eggplants where called eggplants, here's a clue - these ones are the size of eggs, and are green and white.

A main ingredient of red and green curry, they are traditionally halved or quartered and boiled in coconut milk until they become soft and their slight bitterness disappears.

 

 

Pea Aubergines / Makhua Phuang / มะเขื

Pea Aubergines are about the size of, em, a big pea, but have an intense bitter flavour. They are mainly used in green curry, along with the aubergine shown above.

 

 

 

 

Green Chillies

These little chillies are about the hottest you can get - use very carefuly !

 

 

 

 

Red Chillies

Red Chillies 

 

 

 

 

 

Dried Red Chillies

 Dried Red Chillies