Recipe by mersaydees
A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."
Top Review by magpie diner
I was a bit skeptical of such a quick thai curry, but it was really good. I've never used eggplant as a quick veg either, thought it might be bitter or tough without the soaking and what have you beforehand. It wasn't at all - I sauteed it quite well, maybe a bit longer than 10 mins so it browned up - I thought the texture was great and so did my dinner guest. I agree with Prose, a little tofu would be a great addition to this. Thanks Mersay! Made for Veg Swap 16 - Nov09
- 5 tablespoons vegetable oil, divided
- 4 garlic cloves, chopped
- 1 tablespoon choppped peeled fresh ginger
- 1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
- 8 ounces green beans, trimmed, cut into 2-inch pieces
- 1 tablespoon lime zest
- 1 teaspoon thai green curry paste
- 1 cup canned unsweetened coconut milk
- 3 green onions, chopped
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons of fresh mint, chopped
Directions See How It's Made
- In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 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.
- In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
- Add coconut milk; bring to boil, whisking until smooth.
- Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
- Season with salt.
- Toss in onions, cilantro, and mint.