Ingredients |
|
400 |
ml |
coconut milk (Mae Ploy) |
1½ |
Tbsp |
red curry paste (Mae Ploy) |
2 |
Tbsp |
palm sugar (or coconut sugar) |
|
1 |
each |
large Chinese eggplants, washed/un peeled in large bite size pieces |
8 |
each |
small mushrooms, cut in half |
3 |
each |
large carrot, peeled and sliced |
¾ |
cup |
green peas |
|
½ |
cup |
basil leaves (optional) |
|
|
Preparation steps: |
- In a medium size pot heat ½ cup of creamy coconut milk and add the sugar and curry paste.
Mix well until all curry is blended with the coconut milk.
Add the rest of the coconut milk and bring to simmer.
- And the Chinese eggplant, cook for 5 minutes. Add the rest of the vegtables and cook additional 20 minutes.
Serving: Garnish the curry with basil leaves and serve with steamed rice.
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