Eggplant Green Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan over high heat, heat the oil, then add the eggplant, red bell peppers and onions. Sauté for 5 minutes.

Step 2

Add the curry paste. Stir to combine, then keep cooking for 2 minutes.

Step 3

Stir in the coconut milk, then add the maple syrup and kaffir lime leaves.

Step 4

Bring to a boil, lower the heat, and simmer for 15 minutes, or until the vegetables are tender.

Step 5

Adjust the seasoning, if needed, and serve over steamed rice