STREAMING NOW: The Layover

Tho Ruung Red Curry Stir Fry

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from a stall in one of the street markets in Bangkok, Thailand.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: