1/2 Photos of Spicy Eggplant and Green Bean Curry
A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."
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Units: US | Metric
- 5 tablespoons vegetable oil, divided
- 4 garlic cloves, chopped
- 1 tablespoon choppped peeled fresh ginger
- 1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
- 8 ounces green beans, trimmed, cut into 2-inch pieces
- 1 tablespoon lime zest
- 1 teaspoon thai green curry paste
- 1 cup canned unsweetened coconut milk
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
- 2Add 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.
- 3In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
- 4Add coconut milk; bring to boil, whisking until smooth.
- 5Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
- 6Season with salt.
- 7Toss in onions, cilantro, and mint.
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Nutritional Facts for Spicy Eggplant and Green Bean Curry
Serving Size: 1 (176 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 317.4
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 12.9 g
- Cholesterol 0.0 mg
- Sodium 16.8 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 6.0 g
- Sugars 4.8 g
- Protein 3.8 g
The following items or measurements are not included:
green curry paste