Tho Ruung Red Curry Stir Fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons thai red curry paste
• 1 tablespoon sugar
• 1 garlic cloves or 1 teaspoon garlic, minced
• 1 tablespoon vegetable oil
• 1 small eggplants, cut into 1 inch thick chunks or 2 cups round thai eggplants, halved
• 1 small onion, quartered and sliced
• 1 lb asian mustard greens or 1 lb swiss chard, trimmed and cut into 1 inch pieces
• 1/4 cup light coconut milk
• lime wedge, for garnish

Recipe

• 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.