Eggplant and Bean Curry
By Episcopo
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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.
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