Pad Ped V Recipe
Bell peppers, onions, mushrooms & eggplants in red coconut curry.
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Ingredients
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Vegetables
Curry Base
Garnish
Method
Preparation
- 1
Cooking
- 2
Cook the Vegetables
In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onions and cook for 2-3 minutes until translucent.
- 3
Add Bell Peppers and Mushrooms
Stir in the bell peppers and mushrooms. Sauté for another 3-4 minutes until they begin to soften.
- 4
Cook the Eggplant
Add the cubed eggplant to the skillet and cook for another 5 minutes until tender.
- 5
Mix in Curry Base
Add the red curry paste to the vegetables and stir well to combine. Cook for 1-2 minutes until fragrant.
- 6
Add Coconut Milk
Pour the coconut milk into the skillet. Stir in the soy sauce and brown sugar. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.
Serving
- 7
Garnish and Serve
Remove from heat and stir in fresh basil leaves. Serve hot with lime wedges on the side.