We made another of our Sunset wine club recipes a few nights ago; I think this was one of the best recipes we’ve gotten from them ever! I really liked it, and will definitely be making it again (it’s also incredibly easy, which helps a lot — some of the recipes are good, but take too long to make on a weeknight):
As always, you can find the recipe on the Sunset Wine Club website. The only change I made to this recipe was to use red curry paste instead of panang curry paste, because I couldn’t find the panang curry. They’re very similar, though, so it was ok.
The wine was a Pinot Gris, which was very good too — I didn’t think it was the best pairing with the meal, but K thought they paired very well.
Yum! Definitely going on the “make again” list. But first I have a whole bunch of things to make with eggplant.