KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
2 Tbs. Thai red curry paste
1 Tbs. sugar
1 clove garlic, minced (1 tsp.)
1 Tbs. vegetable oil
1 small eggplant (8 oz.) cut into 1-inch-thick chunks, or 2 cups round Thai eggplants, halved
1 small onion, quartered and sliced (1 cup)
1 lb. mustard greens, trimmed and cut into 1-inch pieces
ΒΌ cup light coconut milk
lime wedges, for garnish
|
1st Keep
 laerkin
|
Comments