Thai Green Curry with Jersey Eggplant and Coconut Rice

**Prepare the Rice:** Rinse the jasmine rice until the water runs clear. In a rice cooker (or saucepan), combine the rice, coconut milk, water, Jersey butter and a pinch of salt. Cook according to rice cooker instructions or bring to a boil in the saucepan, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is fluffy.

**Prepare the Curry:** Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the garlic and ginger and cook for 1 minute, until fragrant.

Add the green curry paste and cook for another 2-3 minutes, stirring constantly, until fragrant. This will release the flavor of the paste.

Add the eggplant and Jersey Royal potatoes and stir to coat with the curry paste. Cook for 5 minutes, stirring occasionally, until the eggplant begins to soften slightly.

Pour in the coconut milk and vegetable broth. Add the lemongrass. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the potatoes are tender.

Add the bell peppers and green beans and cook for another 5 minutes, until they are tender-crisp.

Stir in the spinach and cook until wilted, about 1 minute.

Stir in the fish sauce (or soy sauce), Jersey honey, and lime juice. Adjust seasonings to taste. Remove lemongrass before serving.

Garnish with fresh basil and cilantro. Serve the Thai green curry hot over the fluffy coconut rice.