Tho Ruung Red Curry Stir Fry

Recipe by Member 610488
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together curry paste, sugar, garlic, and 2 tbsp water in small bowl. Set aside.
  • Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned.
  • Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.
  • 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.
  • 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.
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