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Spicy Eggplant and Green Bean Curry

  • 4servings
  • 25minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsCopper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons vegetable oil, divided

  2. 4 garlic cloves, chopped

  3. 1 tablespoon chopped peeled fresh ginger

  4. 1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks

  5. 8 ounces green beans, trimmed, cut into 2-inch pieces

  6. 1 tablespoon grated lime peel

  7. 1 teaspoon Thai green curry paste

  8. 1 cup canned unsweetened coconut milk

  9. 3 green onions, chopped

  10. 1/4 cup chopped fresh cilantro

  11. 2 tablespoons chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.

  2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

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