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Spicy Eggplant and Green Bean Curry



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.
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.