Ingredients
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5 tablespoons vegetable oil, divided
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4 garlic cloves, chopped
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1 tablespoon choppped peeled fresh ginger
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1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
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8 ounces green beans, trimmed, cut into 2-inch pieces
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1 tablespoon lime zest
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3 green onions, chopped
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1/4 cup fresh cilantro, chopped
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2 tablespoons of fresh mint, chopped
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1 cup canned unsweetened coconut milk
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1 teaspoon thai green curry paste
Instructions
- 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.