Eggplant and Bean Curry

Eggplant and Bean Curry
Eggplant and Bean Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tbsp vegetable or peanut oil

  • 1

    onion, chopped

  • 2

    garlic cloves, crushed

  • 2

    fresh red chiles, seed and chopped

  • 1

    tbsp red Thai curry paste

  • 1

    large eggplant (preferably Asian)

  • 4

    oz Asian or baby eggplants

  • 1

    cup shelled baby fava beans

  • 3/4

    cup fine green beans

  • 1 1/4

    cups vegetable stock

  • 2

    oz creamed coconut, chopped

  • 2

    tbsp Thai soy sauce

  • 1

    tsp palm sugar or brown sugar

  • 3

    kaffir lime leaves, coarsely torn

  • 4

    tbsp chopped fresh cilantro

Directions

1) Heat the oil in a preheated wok or large skillr over high heat. Add the onion, garlic, and chilies and stir-fry for 1-2 minutes. Add the curry paste and stir-fry for 1-2 additional minutes 2) Add the eggplants and cook for 3-4 minutes or until starting to soften. Add all the beans and stir-fry for 2 minutes. 3) Pour in the stock and add the creamed coconut, soy sauce, sugar, and lime leaves. Bring gently to a boil and cook until the coconut has dissolved. Stir in the cilantro and serve immediately.

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