Menu Enter a recipe name, ingredient, keyword...

Eggplant and Bean Curry

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 4

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.

You'll also love

Review this recipe

Eggplant, Tomato and Chickpea Casserole from NYT Roasted Eggplant And Asparagus Soup