Thai Red Curry Eggplant and Mustard Greens

1. 1

   Whisk together curry paste, sugar, garlic, and 2 Tbs.

2. 2

   water in small bowl.

3. 3

   Set aside.

4. 4

   Heat oil in wok or large skillet over medium-high heat.

5. 5

   Add eggplant and onion, and cook 5 minutes, or until eggplant is browned.

6. 6

   Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.

7. 7

   Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted.

8. 8

   Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired.

9. 9

   Cover, and bring to a simmer.

10. 10

    Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender.

11. 11

    Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.