Plated
Thai Eggplant Curry with Ginger Rice and Cashews
We're ditching the takeout menu this week. Our red Thai curry is a hit with tender chicken and fluffy rice, so Chef Suzanne decided to try a seasonal, veggie-forward version that incorporates the season's finest. Coconut milk, soy, honey, and red curry paste create the spicy, creamy sauce for stir-fried snap peas, red bell pepper, and tender eggplant. Jasmine rice, infused with ginger and basil, is perfect for soaking up the sauce, topped with chopped cashews for extra crunch.
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