1. Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan. 2. Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired. 3. Add fish sauce and cook while stirring for 1 or 2 minutes. 4. Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed. 5. Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency. 6. Serve over brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
