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. ---------------------------------------------------------------------------
Nutrition
Ingredients
