Tho Ruung Red Curry Stir Fry

Celticevergreen's Note:

This recipe is from a stall in one of the street markets in Bangkok, Thailand.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons Thai red curry paste
• 1 tablespoon sugar
• 1 garlic cloves or 1 teaspoon garlic, minced
• 1 tablespoon vegetable oil
• 1 small eggplants, cut into 1 inch thick chunks or 2 cups round Thai eggplants, halved
• 1 small onion, quartered and sliced
• 1 lb asian mustard greens or 1 lb swiss chard, trimmed and cut into 1 inch pieces
• 1/4 cup light coconut milk
• lime wedge, for garnish

Directions:

1. Whisk together curry paste, sugar, garlic, and 2 tbsp water in small bowl. Set aside.
2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned.
3. Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.
4. Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted. Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired.
5. Cover, and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender. Serve with lime wedges.