THAI RED CURRY MIXED VEGETABLES

Thai Red Curry Mixed Vegetables image

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

Provided by Mikekey *

Time 30m

Number Of Ingredients 12

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Ingredients

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

Steps:

1. Combine coconut milk, salt, sugar and soy sauce. Set aside.
2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

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