Name: Thai Red Curry with Green Beans and Eggplant
Yield: 4 servings
Ingredients: 2 Tbs. peanut oil; 3 small Japanese eggplant, sliced (1 lb.); 1 13.5-oz. can light coconut milk,; 3 cloves garlic, minced (1 Tbs.); 1 Tbs. minced fresh ginger; 1 Tbs. prepared red curry paste; 2 Tbs. dark brown sugar; 1 Tbs. low-sodium soy sauce; 1/thlb. thin green beans, trimmed; 1 large red onion, cut into 1/2-inch wedges; 1/2 cup packed Thai or sweet basil leaves; 2 tsp. lime juice

1

Heat wok over medium-high heat.

2

Add oil and eggplant, and stir-fry 3 minutes, or until eggplant begins to brown.

3

Transfer to plate.

4

Spoon 3 to 4 Tbs.

5

coconut cream from top of can into wok.

6

Add garlic, ginger, and curry paste, and stir-fry 1 minute.

7

Stir in remaining coconut milk, brown sugar, and soy sauce.

8

Add green beans, onion, and eggplant; cover, and simmer 8 minutes, or until vegetables are tender.

9

Stir in basil and lime juice.

Thai Red Curry with Green Beans and Eggplant

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