1. Combine coconut milk, salt, sugar and tamari. Set aside. 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute. 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp. 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute. 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
