A Taste of Thai Red Curry Paste gives these vegetables a spicy Thai flavor
Time:
20 minutes to assemble
25 minutes to cook
Total Time: 45 minutes
Yield: 4 servings
Ingredients:
5 tablespoons oil, divided
1/2 cup minced onion
2 teaspoons minced ginger
2 teaspoons minced garlic
1 1/2 lbs. eggplant chopped
1 teaspoon salt, divided*
2 bell peppers (1 red,1 yellow) chopped
1-8 oz. zucchini, quartered and sliced
1- 8 oz. can tomato sauce
1 tablespoon and 1 teaspoon A Taste of Thai Red Curry Paste
1 teaspoon ground coriander
1 teaspoon ground cumin
* Lightly salt between each layer of vegetables for maximum flavor
Directions:
1. Heat 3 tablespoons of oil in a large non-stick skillet over medium-high heat. Add onions, ginger, garlic, and 1/2 teaspoon of salt. Stir-fry until soft but not browned.
2. Add eggplant to onions and stir-fry until soft. Remove vegetable to bowl and cover.
3. Add remaining 2 tablespoons oil to skillet., with red and yellow peppers. Add remaining 1/2 teaspoon salt and stir-fry until tender-crisp. Add zucchini and toss until cooked. Remove to bowl and re-cover.
4. Turn heat to low under skillet and add tomato sauce, Red Curry Paste, coriander, and cumin. Whisk until curry paste is dissolved.
5. Return vegetables to skillet and toss until combined. Serve as a side vegetable or over rice.