nutritional information

Per 1 1/2-cup serving:

  • Calories: 242
  • Protein: 4 g
  • Total Fat: 16 g
  • Saturated Fat: 6 g
  • Carbohydrates: 24 g
  • Cholesterol: 0 mg
  • Sodium: 456 mg
  • Fiber: 7 g
  • Sugar: 13 g
Vegan Gluten-Free

Thai Red Curry with Green Beans and Eggplant

Serves 4

30 minutes or fewer

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.
  • 2 Tbs. peanut oil
  • 3 small Japanese eggplant, sliced (1 lb.)
  • 1 13.5-oz. can light coconut milk,
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. prepared red curry paste
  • 2 Tbs. dark brown sugar
  • 1 Tbs. low-sodium soy sauce
  • 1/thlb. thin green beans, trimmed
  • 1 large red onion, cut into ½-inch wedges
  • ½ cup packed Thai or sweet basil leaves
  • 2 tsp. lime juice

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.

April 2009

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comments

This recipe ROCKS!! it's undeserving of a 3 star rating - I've made it as is (excellent!) and also tried adding 1/3 c. peanut butter (or more to taste - also excellent!), thanks for this great recipe!

Sheri - 2010-01-06 19:14:08

Just made this, and it was excellent! Nice flavoring and not very spicy for kids too!

Anonymous - 2012-01-16 19:40:40