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Spicy Eggplant and Green Bean Curry

  • 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

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.


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