Spicy Eggplant And Green Bean Curry
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Vegetable Oil (divided)1 tbsp
Lime (grated peel)1 cup
Cilantro (chopped fresh)2 tbsps
Mint (chopped fresh)Directions:
1
Heat 4 tablespoons oil in large skillet over medium-high heat
2
Add garlic and ginger; stir 30 seconds
3
Add eggplant and green beans
4
Cook until almost tender, stirring often, about 10 minutes
5
Cover and cook until completely tender, about 3 minutes longer
6
Transfer vegetables to bowl
7
Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds
8
Add coconut milk; bring to boil, whisking until smooth
9
Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes
10
Season with salt
11
Mix in onions, cilantro, and mint
12
Heat 4 tablespoons oil in large skillet over medium-high heat
13
Add garlic and ginger; stir 30 seconds
14
Add eggplant and green beans
15
Cook until almost tender, stirring often, about 10 minutes
16
Cover and cook until completely tender, about 3 minutes longer
17
Transfer vegetables to bowl
18
Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds
19
Add coconut milk; bring to boil, whisking until smooth
20
Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes
21
Season with salt
22
Mix in onions, cilantro, and mint