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rmkoramaCreated 28 Dec 2017 16:20, Updated 28 Dec 2017 16:21
Eggplant Curryfrom Thai: A Culinary Journey of Discovery cookbookINGREDIENTS METHOD Heat remaining 2 T oil in a separate preheated skillet. Add the scallions and garlic and stir-fry over medium-high heat for 1 minute. Add the bell pepper and zucchini and stir-fry for 2-3 minutes. Add the coconut milk and curry paste and bring gently to a boil, stirring occasionally. Add the eggplants and cilantro, then reduce the heat and simmer for 2-3 minutes. Serve immediately with rice or noodles and garnished with cilantro sprigs. |
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