How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Japanese Eggplant with Haricots Verts and Thai Red Curry?

You need 8 ingredients. The key ingredients include: 1/4 cup peanut oil, 3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips, 5 ounces haricots verts or thin green beans, trimmed, 4 teaspoons minced garlic, and more.

Is Japanese Eggplant with Haricots Verts and Thai Red Curry suitable as vegetarian?

Yes, Japanese Eggplant with Haricots Verts and Thai Red Curry falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Japanese Eggplant with Haricots Verts and Thai Red Curry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggplant with Haricots Verts and Thai Red Curry Recipe

Name: Japanese Eggplant with Haricots Verts and Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peanut oil; 3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips; 5 ounces haricots verts or thin green beans, trimmed; 4 teaspoons minced garlic; 2 teaspoons minced peeled fresh ginger; 2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water; 1 tablespoon low-sodium soy sauce; 1 teaspoon Thai red curry paste

Japanese Eggplant with Haricots Verts and Thai Red Curry – a delicious recipe with peanut oil, eggplants, haricots verts, garlic, fresh ginger, yellow miso. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste

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Quick Info

Servings
4 servings
Calories
119 kcal
Category
Vegetarian

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Japanese Eggplant with Haricots Verts and Thai Red Curry

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