Eggplant and Bean Thai Curry Recipe
This eggplant and bean Thai curry recipe is not only healthy and delicious, but it is quick and easy too. This recipe yields 4 servings, but can be divided into 8 small, appetizer-sized servings.
Main Ingredients:
- 1 large eggplant – trimmed, peeled, and sliced in long halves (2 inches long, half inch wide)
- 8 ounces green beans – trimmed and cut in two inch lengths
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons olive oil
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
Sauce Ingredients:
- zest of lime
- 1 teaspoon Thai green curry paste
- 1 cup of unsweetened coconut milk
Directions:
- Heat olive oil in a large skillet with cover over medium heat until shimmery.
- Add garlic and ginger, stirring for a minute.
- Add beans and eggplant, stirring after each addition.
- Continue to cook for 10 minutes or until beans are tender.
- Cover and cook until done, about 5 minutes. Transfer the dish into a bowl.
- In a small bowl, mix sauce ingredients.
- Add sauce ingredients to hot skillet, stirring often for about 5 minutes until slightly thickened.
- Stir in vegetables, tossing them gently until completely coated.
- Stir in green onions, cilantro and mint. Serve immediately.
ENJOY!
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