Ingredients
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1 cup coconut milk
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1/4 teaspoon salt
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1 teaspoon brown sugar
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1 teaspoon tamari
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2 tablespoons vegetable oil
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1 cup green beans, chopped
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1 cup eggplant, peeled and chopped
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1 cup red bell pepper, seeded and chopped
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1 cup fresh mushrooms, sliced
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1 teaspoon lime zest, grated
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10 fresh basil leaves
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1 tablespoon Thai red curry paste (more or less to taste)
Instructions
- Combine coconut milk, salt, sugar and tamari. Set aside.
- Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.