Thai Red Curry Mixed Vegetables

• 1 cup coconut milk
• 1/4 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon tamari
• 2 tablespoons vegetable oil
• 1 tablespoon Thai red curry paste (more or less to taste)
• 1 cup green beans, chopped
• 1 cup eggplant, peeled and chopped
• 1 cup red bell pepper, seeded and chopped
• 1 cup fresh mushrooms, sliced
• 10 fresh basil leaves
• 1 teaspoon lime zest, grated

1. Combine coconut milk, salt, sugar and tamari. Set aside.
2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

coconut milk, salt, brown sugar, tamari, vegetable oil, red curry, green beans, eggplant, red bell pepper, fresh mushrooms, basil, lime zest

Taken from www.food.com/recipe/thai-red-curry-mixed-vegetables-503300 (may not work)