Name: Spicy Eggplant and Green Bean Curry
Prep time: 25 minutes
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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