More Thai food, made with homegrown eggplant and basil...

GREEN CHICKEN CURRY
meat from 3 or 4 chicken leg quarters, cut into bite-size pieces
1 1/4 c. coconut milk
2 garlic cloves, minced
2 Tbs. fish sauce
1 1/2 to 2 Tbs. green curry paste (2 will make it pretty hot)
1 large or 2 small Asian eggplants, cut into bite-size chunks
1/2 a green bell pepper, chopped
1/4 c. chopped cilantro
several basil leaves, torn up
a squeeze of lime

Pour the coconut milk into a wok or wok-style pan and bring to a boil. Add chicken, garlic, and fish sauce. Reduce to a brisk simmer and cook until chicken is completely cooked through.
Add the green curry paste, eggplant, bell pepper, cilantro, and basil. Cook until eggplant and bell pepper are tender. Near the end of the cooking time, stir in the squeeze of lime.
Serve with rice.

And some Southern/Thai fusion food, because I happened to have a lot of okra and tomatoes...

SPICY STEWED OKRA
1 Vidalia onion, sliced
2 c. chopped fresh okra
1 to 2 Tbs. olive oil
3 chopped tomatoes
1/2 to 1 Tbs. red curry paste

Sizzle the onion and okra in the olive oil, stirring occasionally, until they soften. Add chopped tomatoes and curry paste, cover, and simmer until tomatoes have broken down completely. Serve with rice.