Recipe information
Total Time
25 minutes
Yield
4 to 6 side-dish
Ingredients
5
tablespoons vegetable oil, divided
4
garlic cloves, chopped
1
tablespoon chopped peeled fresh ginger
1
14- to 16-ounce eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks
8
ounces green beans, trimmed, cut into 2-inch pieces
1
tablespoon grated lime peel
1
teaspoon Thai green curry paste
1
cup canned unsweetened coconut milk
3
green onions, chopped
1
/4 cup chopped fresh cilantro
2
tablespoons chopped fresh mint
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Preparation
Step 1
Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. 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.
Step 2
Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.