Recipe serves: 4

Red curry with eggplant, mushrooms, carrots, and peas

Ingredients
 
400 ml coconut milk (Mae Ploy)
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:
  1. In a medium size pot, heat ½ cup of the thick creamy part of the coconut milk (see note below)
  2. 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.
  3. 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.
Picture of recipe


Take note!
  • Cream of coconut - when opening
    the coconut milk can, don't shake
    or stir it. The cream of
    coconut, a thicker layer,
    is on top and should be scooped out
    for use in the curry base.
Related recipe:
  1. steamed rice