Eggplant and Bean Curry

By Episcopo

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

Preparation

Step 1

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.