Here’s a weeknight curry you can make in a hurry! ‘Everleaf Thai Towers’ basil makes it extra fragrant and flavorful.
Ingredients:
- 8 oz pad Thai rice noodles (or your favorite noodles)
- 1 small zucchini, diced
- 1 small eggplant, diced
- 2 tablespoons olive oil
- 1 can coconut milk (13.5 oz)
- 1–2 tablespoons red curry paste (to taste)
- 1 ½ cups fresh basil leaves (preferably Everleaf Thai Towers basil)
- 1 teaspoon salt
- Black pepper, to taste
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and eggplant, sautéing for about 10 minutes, until they are brown and tender.
- Stir in the coconut milk and red curry paste. Bring to a simmer.
- Add fresh basil leaves, salt, and black pepper.
- Cook the pad Thai rice noodles (or your preferred noodles) according to the package directions. Drain and stir into the curry.
- Serve and garnished with extra basil if desired.