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Spicy Eggplant Zucchini and Green Bean Curry

Ingredients

  • 5 tablespoons vegetable oil divided
  • 4 garlic cloves chopped
  • 1 tablespoon chopped peeled fresh ginger
  • 1 lb eggplant peeled, cut into 2 x 1/2 x 1/2-inch sticks
  • 8 ounces green beans trimmed, cut into 2-inch pieces
  • 1 medium zucchini or summer squash
  • 1 tablespoon grated lime peel
  • 1 teaspoon Thai green curry paste
  • 1 cup canned coconut milk
  • 1/2 white onion chopped
  • ½ jalapeno minced

Instructions

  • Heat 4 tbsp oil in large skillet. Add garlic, ginger, eggplant, zucchini & 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.
  • Add 1 tbsp oil, lime peel, and curry paste to same skillet; stir 15 seconds.
  • Add coconut milk; bring to boil, whisking until smooth.
  • Return vegetables to skillet; add onion and toss until sauce thickens enough to coat vegetables.
  • Serve over rice.