Tuesday, May 10, 2011

Thai Red Curry Eggplant with Mustard Greens

I'm not exactly sure if I have ever had mustard greens before. I think I probably have, but I didn't realize it. I mean, I do live in the South, after all. Anyway, I think this was a possible first. At least it was the first time I have purchased mustard greens and prepared them. Dark greens are my friends. I love kale, collard greens, spinach, swiss chard- all of it. These guys were a little bit bitter/spicy/peppery- I'm not sure how to describe it. But, if you are familiar with them, then you probably know what I mean. That's probably why the word mustard is used to describe these greens.

Last week was a crazy-busy week. I had a few fun jobs-( cupcakes, cake, catering lunch), lots of responsibilities, kids activities, and I didn't feel well for a few days. This dish came to the rescue one night because it was super fast and easy and I felt like it was a good meal. I served it over brown rice and we had some fresh corn on the cob also. I'm getting so excited about all the fresh veggies and fruits that abound in summertime! I absolutely love this time of year.

I reduced the amount of red curry paste by about 1/2 Tablespoon, because it can carry a lot of heat and I wanted my kids to eat this. I also used vegetable stock, instead of water. I think this would be tasty if you wanted to use a different dark green in place of the mustard greens.

Thai Red Curry Eggplant and Mustard Greens from Vegetarian Times Magazine

2 Tbls Thai red curry paste
1 Tbls sugar
1 clove garlic, minced
1 Tbls canola oil
1 small eggplant, cut into 1-inch chunks
1 small onion, sliced
1 lb mustard greens, trimmed and cut into 1-inch pieces
1/4 cup light coconut milk
lime wedges, for garnish

1. Whisk together curry paste, sugar, garlic, and 2 Tbls water in a small bowl. Set aside.

2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion and cook 5 mins, or until eggplant is browned. Stir in curry mixture and cook 30 seconds, or until vegetables are coated.

3. Add mustard greens and cook 1 to 2 minutes, or until leaves are wilted. Stir in coconut milk, and 1 1/2 cups water, and season with salt, if desired.

4. Cover and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender.

5. Serve with lime wedges.


Anonymous said...

The word mustard is used because these are the greens of the mustard plant - from which mustard seeds (also used to make the condiment mustard) also come. So, in a way you're right.