| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 6-8 servings
|
Ingredients
Vegetables
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 1 green bell pepper diced
- 1 pound eggplant cubed
Curry Paste Spice Mix
- 3 tablespoons red curry paste
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 6 cups vegetable broth
- 1 can coconut milk 13.5-ounce
Additional Ingredients
- 16 ounces Rice Noodles
- 1/2 cup cilantro chopped
Ingredients
Vegetables
Curry Paste Spice Mix
Additional Ingredients
|
|
Instructions
To Cook
- Heat olive oil in a large pot over medium heat.
- Add garlic, ginger, bell pepper and green onions. Cook, stirring occasionally, until tender.
Making the Broth
- Stir in red curry paste , salt, pepper, onion powder, brown sugar. Then add fish sauce, broth and coconut milk, scraping any browned bits from the bottom of the pot.
Finish and Serve
- Bring to a boil; stir in rice noodles until cooked.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
1027 Terra Nova Boulevard