SPICY EGGPLANT AND GREEN BEAN CURRY

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SPICY EGGPLANT AND GREEN BEAN CURRY

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

 

 

 

 

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.

 

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.

 

Makes 4 to 6 side-dish servings.

 

Source: Bon Appétit, March 2007

Formatted by ChupaBabi in MC: 03.15.07

 

This fresh and sophisticated dish would be a delicious vegetarian

entrée for two — just add rice. Look for curry paste and coconut milk

in the Asian foods section of the supermarket.

 

ChupaNote: Ok, I'm a taste junkie. Doubled: garlic, ginger, lime peel,

green onions, cilantro. Used 1/4 cup mint. Used lite coconut milk.

Served over white basmati. Still ended up sprinkling some red pepper

flakes. Great recipe to add frozen/defrosted/sqeezed dry/baked tofu.

Next time.Fantastic!

 

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