V's Eggplant Red Curry

Name: V''s Eggplant Red Curry Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 6.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 16 oz Tofu Extra Firm Nasoya ((cubes); 12 tsp A Taste of Thai - Red Curry Paste (by LISAG418); 6 cup cubes Eggplant fresh; 8 serving Onions yellow raw 1 oz.; 1 cup (1/2 slices) Bamboo shoots cooked; 1 cup slices Waterchestnuts (water chestnuts); 2 cup mushrooms: Dynasty straw mushrooms 1/2 cup (by KRISAGAIN)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 8

Ingredients

6.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 16 oz Tofu, Extra Firm, Nasoya ((cubes)12 tsp A Taste of Thai - Red Curry Paste (by LISAG418) 6 cup, cubes Eggplant, fresh 8 serving Onions, yellow, raw 1 oz. 1 cup (1/2" slices) Bamboo shoots, cooked 1 cup slices Waterchestnuts (water chestnuts) 2 cup mushrooms: Dynasty straw mushrooms 1/2 cup (by KRISAGAIN)

Directions

Combine coconut milk & red curry paste in a large saucepan. Whisk to combine & bring to a light boil.
Add remaining ingredients & cook for 20 minutes or until eggplant & onion are cooked through

Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user ROBVERONICA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving