Gaeng Garee Makheua Yao (Thai Yellow Curry with Eggplant)

seriouseats.com

Darwin

12 ounces (325g) Yukon gold potatoes (2 medium potatoes), cut into 2 ½-inch pieces

½ teaspoon Diamond Crystal kosher salt

1 ½ cups (355ml) full-fat coconut milk, such as Aroy-D, divided (see note)

4 ounces (½ cup; 115g) homemade or store-bought yellow (garee/karee) curry paste

1 tablespoon plus 1 ½ teaspoons (40g) palm sugar (see note)

3 tablespoons (45ml) soy sauce

2 Japanese eggplants (about 9 ounces; 255g total), stemmed and cut crosswise on a bias into 1 ½-inch pieces

3 ½ ounces (½ cup; 100g) cherry tomatoes

Fried shallots, for serving

Cooked jasmine rice, for serving

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