Japanese Eggplant with Coconut and Red Thai Curry

Ingredients

Procedure

1. Heat vegetable oil and saute red onions, garlic and Thai Kitchen Red Curry Paste for 2 to 3 minutes. Add sliced eggplant and saute for another 2 to 3 minutes, add mirin and Thai Kitchen Coconut Milk, simmer for 8 to 10 minutes. Add sliced green onions, simmer for 1 minute. Garnish with cashew and fresh cilantro.