Spicy Eggplant and Green Bean Curry

Ingredients

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

Directions

1. 1

   In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.

2. 2

   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.

3. 3

   In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.

4. 4

   Add coconut milk; bring to boil, whisking until smooth.

5. 5

   Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.

6. 6

   Season with salt.

7. 7

   Toss in onions, cilantro, and mint.