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Eggplant and rice pan

updated

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Ingredients for 2 servings:

  • 1 bag of rice (wild rice)
  • Water (salt water)
  • 1 eggplant(s)
  • 1 stalk(s) Celery , small stick
  • 1 tsp curry paste, red
  • ½ can coconut milk
  • n. B. Honey
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rice in salted water. Dice the eggplant and slice the celery into similarly thick slices. Pour the coconut milk into a pan and heat until completely liquid. Stir in the red curry paste (caution: it’s hot). When the sauce is simmering, add the vegetables. Cook for 5-10 minutes, seasoning with salt and honey. Finally, stir in the cooked rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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