Spicy Eggplant and Green Bean Curry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This fresh and sophisticated dish would be a delicious vegetarian entrée for twojust add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket. Ingredients:
5 tablespoons vegetable oil, divided |
4 garlic cloves, chopped |
1 tablespoon chopped peeled fresh ginger |
1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks |
8 ounces green beans, trimmed, cut into 2-inch pieces |
1 tablespoon grated lime peel |
1 teaspoon thai green curry paste |
1 cup canned unsweetened coconut milk |
3 green onions, chopped |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped fresh mint |
Directions:
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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