Pad Ped Makua

(2 votes)

4 tablespoons red curry paste
2 tablespoons palm sugar
1 and 1/2 cans (19 ounces) coconut milk
1 teaspoon thin thai soy sauce
1/8 teaspoon white or rice vinegar
1/4 teaspoon salt
1/2 cup thai or sweet basil
1/4 cup bamboo shoots
1/8 cup red bell peppers
1/4 cup peas (sweet or snow peas)
1/4 cup carrots
1/4 cup zucchini
2 teaspoons white sugar
3 kaffir lime leaves (chopped)
1 pound purple eggplant sliced
1 pound thai eggplant

Cook the curry paste and palm sugar in a wok until it begins to boil.

Add soy sauce, vinegar, lime leaves, coconut milk and salt and return to boil. Reduce heat to low and add bamboo shoots, peas, carrots, zucchini, bell peppers, white sugar, and eggplant, cook until done (about 5 minutes). Then add basil and serve with steamed thai jasmine rice.

To vary the spice level of this dish, add more red curry paste and crushed dry thai chillies.



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