Tasty Tuesday!

Thai Red Curry Eggplant and Mustard Greens

     Last week I blogged about the affordability of various greens. They're in season now and abundant at your local grocer or farmer's market. I've decided to keep the leafy green train rolling this week with a recipe I found at Vegetarian Times of Thai red curry, eggplants, and mustard greens! Who doesn't love Thai food? It is the perfect balance of spicy, sweet, and sour somehow magically rolled into one dish.

     This is also a great recipe for cleaning out the refrigerator or pantry. I actually had everything on hand except for the eggplant. The only item that you might have trouble finding is the red curry paste. However, if you visit any Asian or international food market I guarantee they will have a massive supply and it is also extremely cheap. I purchased two cans of red curry paste for $1 and it keeps forever. Also, for those of you who don't like spicy food (and I will never understand why you don't) you can always go with a yellow curry paste instead of red. Green curry paste is the spiciest so you may want to avoid that. Enjoy!

• 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
• 1 small onion, quartered and sliced (1 cup)
• Mustard greens, trimmed and cut into 1-inch pieces. Use as much as as little as you want. 
• 1/4 to 1/2 cup light coconut milk
• Lime wedges

1. Whisk together curry paste, sugar, garlic, and 2 Tbs. water in small bowl. Set aside. 
2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook until eggplant is browned. Stir in the red curry mixture, and cook until vegetables are coated. 
3. Add mustard greens, and cook until leaves are wilted. Stir in coconut milk and 1 1/4 cups water, and season with salt, if desired. Cover, and bring to a simmer. Reduce heat to medium-low, and simmer until eggplant is tender. Serve with rice and a few lime wedges if desired. I also included a dish of soy sauce and chives.

The red curry paste! So spicy! (not really)

The eggplant and onions getting cozy

Chop the mustard greens using your sweet Santoku knife of truth. Mine is lurking in the background.

Coat the cooked vegetables with the curry paste. Ah...it's like a spicy blanket!

Pour in a little light coconut milk. Make sure to block your lighting so your picture has a nice shadow and you can barely see the food like I have done here.

Take care of yourself and each other...