INGREDIENTS
1/4
onion
1 serving
curry paste
5 ozs
coconut milk 13
1/2 lb
salmon
4
mushrooms
1
bell pepper
4
thai eggplants
1 tsp
salt
1 tbsp
coconut sugar
2 tbsps
fish sauce
6
thai basil leaves
1 serving
cilantro and mint
2 cloves
garlic
1 tsp
chili flakes
1
shallot
2 stalks
lemongrass
1
ginger
1
bell pepper
1 tbsp
fish sauce
1 tsp
salt
1 tsp
pepper
2 tbsps
vegetable oil