Thai Red Curry with Eggplant and Green Beans

Used 2/3 can of red curry paste. Included russet potatoes, eggplant, carrot, green beans, onion. Added 1.5T lime juice to temper down the spiciness.

Add 1-2 cloves garlic late in cooking process.  Served curry with wide rice noodles, topped with fresh minced ginger, sliced green onion, lime wedge.

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