Thai Red Curry With Green Beans And Eggplant

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.

2 tablespoons peanut oil
1 pound eggplant (thin asian varieties preferred), skliced
13 1/2 ounce light coconut milk
3 cloves garlic (1 tablespoon)
1 tablespoon fresh ginger, minced
1 tablespoon prepared red curry paste
2 tablespoons dark brown sugar
1 tablespoon soy sauce
1/2 pound thin green beans, trimmed
1 large red onion, cut into 1/2" wedges
1/2 cup packed basil leaves (Thai or Sweet preferred)
2 teaspoons lime juice

Heat wok over medium-high heat.  Add oil and eggplant, and stir-fry 3 minutes, or until eggplant begins to brown.  Transfer to plate.
Spoon 3-4 tablespoons 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.

Serves 4

* Vegetarian Times April 2009