Tho Ruung Red Curry Stir Fry

Name: Tho Ruung Red Curry Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Member 610488

"This recipe is from a stall in one of the street markets in Bangkok, Thailand."

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photo by rpgaymer

Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

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

directions

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.

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Reviews

This is a great side dish with a nice mellow flavor. I just decided to make it to use up the last of my red curry paste, but I will definitely make it again. Thanks for sharing!

rpgaymer