Spicy Eggplant and Green Bean Curry
photo by Maryland Jim
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 73.94 ml vegetable oil, divided
- 4 garlic cloves, chopped
- 14.79 ml choppped peeled fresh ginger
- 1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
- 226.79 g green beans, trimmed, cut into 2-inch pieces
- 14.79 ml lime zest
- 4.92 ml thai green curry paste
- 236.59 ml canned unsweetened coconut milk
- 3 green onions, chopped
- 59.14 ml fresh cilantro, chopped
- 29.58 ml of fresh mint, chopped
directions
- In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 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.
- In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
- Add coconut milk; bring to boil, whisking until smooth.
- Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
- Season with salt.
- Toss in onions, cilantro, and mint.
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Reviews
-
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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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].
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana