Directions

To Cook

1. In a large saucepan, heat oil over medium high and stir fry the curry paste until fragrant.
2. Add the Thai eggplants and stir for 2-3 mins, then pour in the coconut milk. Cover with lid and bring to boil. Then simmer covered on low heat for 10 mins.
3. Add in the butternut squash and pea eggplants and simmer for 8 mins.
4. Add in the snow peas, capsicums and baby corns and simmer for another 2 mins. Add the salt and stir to combine well.
5. Remove from heat and transfer to a serving dish. Garnish with basil leaves, chillies and coriander. Serve.