Tho Ruung Red Curry Stir Fry

Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

This is a great side dish with a nice mellow flavor. I just decided to make it to use up the last of my red curry paste, but I will definitely make it again. Thanks for sharing!

rpgaymer September 17, 2012

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