Tho Ruung Red Curry Stir Fry

• 2 tablespoons Thai red curry paste
• 1 tablespoon sugar
• 1 garlic cloves or 1 teaspoon garlic, minced
• 1 tablespoon vegetable oil
• 1 small eggplants, cut into 1 inch thick chunks or 2 cups round Thai eggplants, halved
• 1 small onion, quartered and sliced
• 1 lb asian mustard greens or 1 lb swiss chard, trimmed and cut into 1 inch pieces
• 14 cup light coconut milk
• lime wedge, for garnish

1. Whisk together curry paste, sugar, garlic, and 2 tbsp water in small bowl.
2. Set aside.
3. Heat oil in wok or large skillet over medium-high heat.
4. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned.
5. Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.
6. Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted.
7. Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired.
8. Cover, and bring to a simmer.
9. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender.
10. Serve with lime wedges.

red curry, sugar, garlic, vegetable oil, eggplants, onion, asian mustard greens, light coconut milk, lime

Taken from www.food.com/recipe/tho-ruung-red-curry-stir-fry-474165 (may not work)