Thai Red Curry with Green Beans and Eggplant

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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.

  • 4Servings


  • 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 1/2-inch wedges
  • 1/2 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.

Nutrition Information

  • Calories: 242
  • Carbohydrate Content: 24 g
  • Fat Content: 16 g
  • Fiber Content: 7 g
  • Protein Content: 4 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 456 mg
  • Sugar Content: 13 g