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I was a bit skeptical of such a quick thai curry, but it was really good. I've never used eggplant as a quick veg either, thought it might be bitter or tough without the soaking and what have you beforehand. It wasn't at all - I sauteed it quite well, maybe a bit longer than 10 mins so it browned up - I thought the texture was great and so did my dinner guest. I agree with Prose, a little tofu would be a great addition to this. Thanks Mersay! Made for Veg Swap 16 - Nov09

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magpie diner November 18, 2009

This is a fantastic combination of flavors and textures. I love that the eggplant is nice and tender while the green beans are crisp and not overcooked. My only complaint is that I doubled the curry paste and still didn't think it was spicy. I sprinkled it with crushed red pepper before serving. Next time I will probably add some fresh spicy green peppers. I also might add some thinly sliced tofu next time for protein. Reviewed for Veg Swap, April 2009.

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Prose April 05, 2009

It was fine, but not that good that I will make it again. I'm a vegetarian and adore vegetables and interesting spices. As written this was flat and not at all spicey. I TRIPLED the green curry paste, increased the onions and added powdered garlic, in addition to the 4 cloves of garlic. The lime flavor was predominant. Maybe less lime zest would help. I served it with Indian cumcumber salad [172618].

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minmn August 26, 2012

This was excellent! Agree that this would make a great vegan main dish. I really like the mint and cilantro, these are a must in this dish. Made for ZWT8, The Wild Bunch.

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Maryland Jim August 20, 2012
Spicy Eggplant and Green Bean Curry