thai red curry mixed vegetables

Name: Thai Red Curry Mixed Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 cup(s) unsweetened coconut milk (the canned type); 1/4 teaspoon(s) salt; 1 teaspoon(s) brown sugar; 1 teaspoon(s) soy sauce; 2 tablespoon(s) vegetable oil; 1 tablespoon(s) thai red curry paste (thai kitchens brand is good); 1 cup(s) chopped fresh green beans; 1 cup(s) chopped eggplant, peeled; 1 cup(s) chopped red bell pepper; 1 cup(s) sliced fresh mushrooms; 10 - fresh basil leaves; 1 teaspoon(s) grated lime zest

(2 RATINGS)

8 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Jun 13, 2016

A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.

Rate

prep time 15 Min

cook time 15 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

1 cup unsweetened coconut milk (the canned type)
1/4 teaspoon salt
1 teaspoon brown sugar
1 teaspoon soy sauce
2 tablespoons vegetable oil
1 tablespoon thai red curry paste (thai kitchens brand is good)
1 cup chopped fresh green beans
1 cup chopped eggplant, peeled
1 cup chopped red bell pepper
1 cup sliced fresh mushrooms
10 - fresh basil leaves
1 teaspoon grated lime zest

How To Make thai red curry mixed vegetables

Step 1

Combine coconut milk, salt, sugar and soy sauce. 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.
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