Japanese Eggplant with Coconut and Red Thai | Club House for Chefs

Japanese Eggplant with Coconut and Red Thai | Club House for Chefs

www.clubhouseforchefs.ca

Japanese Eggplant with Coconut and Red Thai

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Ingredients

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

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