Quick, easy, delicious. Original recipe from here
Ingredients
3 Tbsp ghee (clarified butter) or olive oil
4 garlic cloves, minced
1 Tbsp fresh ginger, minced
2 eggplants, peeled, cut into 2x1/2x1/2-inch sticks
8 oz green beans, trimmed, cut into 2-inch pieces
1 Tbsp grated lime peel
½ jar green curry (about 3 Tbsp)
1 can of unsweetened coconut milk
¼ cup chopped fresh cilantro
2 Tbsp chopped fresh mint
What To Do
Heat ghee (or olive oil) in large skillet over medium-high heat. Add garlic and ginger, stir 30 seconds. Add eggplant and green beans. Cook, stirring often, for 10 minutes. Cover and cook until completely tender, about 5-10 minutes longer. Transfer vegetables to a bowl.
Add 1 Tbsp olive oil to skillet, lime peel, and curry paste and stir 15 seconds. Add coconut milk, bring to a boil, whisk until smooth. Return vegetables to skillet, toss until sauce thickens and coats vegetables and let simmer until vegetables soften, about 20-30 minutes longer. Season with salt. Top with cilantro and mint.
