Ingredients
-
5
-
4
-
1
-
1
-
8
-
1
-
1
-
1
-
3
-
1/4
-
-
-
-
-
Directions
Spicy Eggplant and Green Bean Curry,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.”,It was fine, but not that good that I will make it again. I’m a vegetarian and adore vegetables and interesting spices. As written this was flat and not at all spicey. I TRIPLED the green curry paste, increased the onions and added powdered garlic, in addition to the 4 cloves of garlic. The lime flavor was predominant. Maybe less lime zest would help. I served it with Indian cumcumber salad [172618].
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Steps
|
1
Done
|
In Large Skillet Over Medium-High Heat, Heat 4 Tablespoons Oil. Add Garlic and Ginger, Stirring 30 Seconds. |
|
2
Done
|
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. |
|
3
Done
|
in Same Skillet, Add 1 Tablespoon Oil, Lime Peel, and Curry Paste; Stir 15 Seconds. |
|
4
Done
|
Add Coconut Milk; Bring to Boil, Whisking Until Smooth. |
|
5
Done
|
Return Vegetables to Skillet; Saute Until Sauce Thickens Enough to Coat Vegetables, About 3 Minutes. |
|
6
Done
|
Season With Salt. |
|
7
Done
|
Toss in Onions, Cilantro, and Mint. |
