1. Whisk together curry paste, sugar, garlic, and 2 tbsp water in small bowl. Set aside. 2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned. 3. Stir in curry mixture, and cook 30 seconds, or until vegetables are coated. 4. 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. 5. Cover, and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender. Serve with lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
