Here’s a weeknight curry you can make in a hurry! ‘Everleaf Thai Towers’ basil makes it extra fragrant and flavorful.

Recipe:

1. In a large skillet, sauté 1 small diced zucchini and 1 small diced eggplant in 2 Tbs olive oil until brown and beginning to get tender, about 10 minutes.
2. Add 1 can coconut milk and 1-2 Tbs red curry paste and bring to a simmer.
3. Stir in 1 ½ cups basil leaves, 1 tsp salt and black pepper.
4. Cook 8oz pad thai rice noodles or your favorite noodle according to package directions, drain and stir into curry.