Created by Mikekey on November 3, 2013
Step 1: Combine coconut milk, salt, sugar and tamari. Set aside.
Step 2: Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
Step 3: Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
Step 4: Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
Step 5: Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.