Thai Red Curry Mixed Vegetables
Created by Mikekey on November 3, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #10944
Ingredients
- 1 cup coconut milk, unsweetened
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon tamari
- 2 tablespoons oil (vegetable oil)
- 1 tablespoon red curry paste, Thai (more or less to taste)
- 1 cup chopped green string beans
- 1 cup chopped eggplant (peeled)
- 1 cup chopped red bell pepper (seeded)
- 1 cup mushrooms (fresh, sliced, whole mushrooms)
- 10 fresh basil leaves
- 1 teaspoon lime (grated lime zest)
How to Make
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Step 1: Combine coconut milk, salt, sugar and tamari. Set aside.
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Step 2: Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
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Step 3: Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
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Step 4: Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
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Step 5: Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.