Spicy Eggplant And Green Bean Curry - cooking recipe

Ingredients

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

Preparation

In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
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.
In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
Add coconut milk; bring to boil, whisking until smooth.
Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
Season with salt.
Toss in onions, cilantro, and mint.