Tho Ruung Red Curry Stir Fry
This recipe is from a stall in one of the street markets in bangkok, thailand.
Steps
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.
Ingredients
thai red curry paste, sugar, garlic cloves, vegetable oil, eggplants, onion, mustard greens, light coconut milk, lime wedge