Spicy Eggplant And Green Bean Curry

• 5 tablespoons vegetable oil, divided
• 4 garlic cloves, chopped
• 1 tablespoon choppped peeled fresh ginger
• 1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
• 8 ounces green beans, trimmed, cut into 2-inch pieces
• 1 tablespoon lime zest
• 1 teaspoon thai green curry paste
• 1 cup canned unsweetened coconut milk
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons of fresh mint, chopped

1. In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
2. Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
3. In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
4. Add coconut milk; bring to boil, whisking until smooth.
5. Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
6. Season with salt.
7. Toss in onions, cilantro, and mint.

vegetable oil, garlic, fresh ginger, eggplant, green beans, lime zest, thai green curry paste, milk, green onions, fresh cilantro, mint

Taken from www.food.com/recipe/spicy-eggplant-and-green-bean-curry-363605 (may not work)