Thai Red Curry with Green Beans and Eggplant

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

peanut oil, japanese eggplant, light coconut milk, garlic, fresh ginger, curry, brown sugar, soy sauce, thin green beans, red onion, sweet basil, lime juice

Taken from www.vegetariantimes.com/recipe/thai-red-curry-with-green-beans-and-eggplant/ (may not work)