Japanese Eggplant with Coconut and Red Thai Curry


*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Each, red onion, green onion, sliced 2 cups
Japanese eggplant, sliced half moon 4 cups
Fresh garlic, chopped 1 tbsp
Thai Kitchen Red Curry Paste 3 tbsp
Each, mirin, cashew 1/2 cup
Thai Kitchen Coconut Milk 1 can
Vegetable oil 2 tbsp
Fresh cilantro, to garnish

Instructions

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.

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