4 oz protein, sliced 1/4" thick (chicken, pork, tofu or peeled shrimp)
1 c of your favorite vegetables, cut evenly for best results
2-3 Thai eggplant, quartered (optional)
1 pint container Jai's Red or Green Curry Sauce, thawed
2-3 Thai basil leaves (optional)
Combine all ingredients with curry sauce in a pot and bring to a boil
Lower heat and simmer for 1-2 minutes or until protein is cooked and vegetables are tender
Serve over rice, noodles, or quinoa
Keeps in refrigerator for up to 3 days
Serves 1