Spicy Eggplant And Green Bean Curry Recipes

SPICY EGGPLANT AND GREEN BEAN CURRY

Steps:

• In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
• 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.
• In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
• Add coconut milk; bring to boil, whisking until smooth.
• Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
• Season with salt.
• Toss in onions, cilantro, and mint.

SPICY EGGPLANT AND GREEN BEAN STIR FRY

Steps:

• Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
• Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
• Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
• Add eggplant and green beans and sauté for 2 minutes.
• Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
• Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
• Infuse love and serve immediately.