Spicy Eggplant And Green Bean Curry Recipe

Name: Spicy Eggplant And Green Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetable oil, divided; 4 garlic cloves, chopped; 1 tablespoon choppped peeled fresh ginger; 1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces); 8 ounces green beans, trimmed, cut into 2-inch pieces; 1 tablespoon lime zest; 1 teaspoon thai green curry paste; 1 cup canned unsweetened coconut milk; 3 green onions, chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons of fresh mint, chopped

Servings: persons

5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon choppped peeled fresh ginger
1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon lime zest
1 teaspoon thai green curry paste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons of fresh mint, chopped

1
In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
2
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.
3
In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
4
Add coconut milk; bring to boil, whisking until smooth.
5
Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
6
Season with salt.
7
Toss in onions, cilantro, and mint.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 5 tablespoons vegetable oil, divided, 4 garlic cloves, chopped, 1 tablespoon choppped peeled fresh ginger, 1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces), and more.

Yes, Spicy Eggplant And Green Bean Curry falls under the Vegetarian category and is a great choice for this type of meal.

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

Spicy Eggplant And Green Bean Curry

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