Spicy Eggplant and Green Bean Curry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 side-dish servings
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 tablespoon grated lime peel
- 1 cup canned unsweetened coconut milk
- 8 ounces green beans, trimmed, cut into 2-inch pieces
- 1 teaspoon thai green curry paste
- 4 garlic cloves, chopped
- Carbohydrate 9 g(3%)
- Cholesterol 0 mg(0%)
- Fat 20 g(31%)
- Fiber 3 g(13%)
- Protein 2 g(5%)
- Saturated Fat 8 g(40%)
- Sodium 15 mg(1%)
- Calories 212
Preparation 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.
Preparation 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.
