Recipe serves: 4

Red curry and vegetables

400 ml coconut milk (Mae Ploy)
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:
  1. 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.
  2. 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.
Picture of recipe

Take note!
  • Cream of coconut - when opening
    the coconut milk can, don't shake
    or mix its content. The Cream of
    coconut is the thicker milk at
    the top of the can.
Related recipe:
  1. steamed rice