Thai Red Curry with Green Beans and Eggplant

The coconut cream at the top of a can of coconut milk thickens this curry, so be careful not to shake the can before you open it.

Yield:

Serves 4

Ingredients

1. 2 Tbs. peanut oil
2. 3 small Japanese eggplant, sliced (1 lb.)
3. 1 13.5-oz. can light coconut milk
4. 3 cloves garlic, minced (1 Tbs.)
5. 1 Tbs. minced fresh ginger
6. 1 Tbs. prepared red curry paste
7. 2 Tbs. dark brown sugar
8. 1 Tbs. low-sodium soy sauce
9. 1/lb. thin green beans, trimmed
10. 1 large red onion, cut into 1/2-inch wedges
11. 1/2 cup packed Thai or sweet basil leaves
12. 2 tsp. lime juice

Directions

1. Heat wok over medium-high heat. Add oil and eggplant, and stir-fry 3 minutes, or until eggplant begins to brown. Transfer to plate.
2. Spoon 3 to 4 Tbs. coconut cream from top of can into wok. Add garlic, ginger, and curry paste, and stir-fry 1 minute. Stir in remaining coconut milk, brown sugar, and soy sauce. Add green beans, onion, and eggplant; cover, and simmer 8 minutes, or until vegetables are tender. Stir in basil and lime juice.

Notes