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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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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