Ingredients |
|
400 |
ml |
coconut milk (Mae Ploy) |
1½ |
Tbsp |
red curry paste (Mae Ploy) |
2 |
Tbsp |
palm sugar |
|
1 |
each |
large Chinese eggplant, unpeeled, cut into large bite size pieces |
8 |
each |
small mushrooms, cut in half |
3 |
each |
large carrot, peeled and thickly sliced |
¾ |
cup |
green peas |
|
½ |
cup |
basil leaves (optional) |
|
|
Preparation steps: |
- In a medium size pot, heat ½ cup of the thick creamy part of the coconut milk (see note below)
- Add the palm sugar and red curry paste.
Mix well until the curry paste is fully blended with the coconut milk.
Add the remaining coconut milk to the pot and bring it to a simmer.
- Add the eggplant, mushrooms, carrots, and peas.
Simmer for 20 minutes, or until the vegetables are tender.
Serving: Garnish the curry with basil leaves and serve with steamed rice.
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