Ingredients for Spicy Eggplant And Green Bean Curry
- Vegetable Oil
- Garlic Cloves
- Fresh Ginger
- 1 medium eggplant, diced
- 1 pound green beans, trimmed and halved
- Lime Zest
- Green Curry Paste
- Canned Unsweetened Coconut Milk
- Green Onions
- Fresh Cilantro
- Of Fresh Mint
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How to Make Spicy Eggplant And Green Bean Curry
- Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add 2 cloves minced garlic and 1 tablespoon minced ginger; stir for 30 seconds.
- Add 1 medium eggplant, diced, and 1 pound of green beans, trimmed and halved.
- Cook, stirring often, until vegetables are almost tender, about 10 minutes.
- Cover and cook for 3 minutes more, or until completely tender.
- Transfer the vegetables to a bowl.
- Add 1 tablespoon of vegetable oil, 1 teaspoon lime zest, and 2 tablespoons of green curry paste to the skillet.
- Stir for 15 seconds.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk.
- Bring to a boil, whisking constantly until smooth.
- Return the vegetables to the skillet.
- Simmer until the sauce has thickened enough to coat the vegetables, about 3 minutes.
- Season with salt to taste.
- Stir in 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh mint.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
64g
Carbs
4g
