Spicy Eggplant and Green Bean Curry

When Erin was home at Christmas she made us a delicious curry from memory. She makes it often at home. It was a recipe published in Bon Apetit Fast Easy Fresh. She emailed the original recipe but I changed it considerably(as Erin does, depending on what's in her fridge).    The original recipe was not spicy as advertised; actually it was rather bland but a few additions made all the difference.  I also add a protein, onions, and sweet potatoes to make this a complete, flavor packed meal.  We both serve it over Jasmine rice, which is more aromatic than white rice.

The recipe looks complicated but it's really not.  The chopping goes pretty quick.  It works up fast once you start cooking. Chop all your ingredients and have them ready before you start.  The French call this miz en place, which means "putting in place".  It's most efficient.  I start the rice and when it's cooked the curry is ready to serve.

*An important note: Thai basil makes all the difference.  Buy it in an Asian grocery.

See my extra tips below the written recipe and if you make it, leave me a comment and let me know what you think.

Spicy Eggplant, Green Bean, and Sweet Potato Curry

5 Tablespoons of olive oil, divided
1 small yellow onion, chopped
6 garlic cloves, chopped
1 1/2 Tablespoons of grated ginger
1 boneless chicken breast, chopped into 1/2-inch pieces
1 14-16 oz. eggplant, cut into 2 x 1/2 x 1/2-inch sticks
8 oz. of green beans, trimmed and cut into 2-inch pieces
1 small sweet potato, chopped into 1/2-inch pieces
1 Tablespoons of grated lime peel (1 lime)
Juice of one lime
2 teaspoons of Thai green curry paste
1 cup of canned unsweetened coconut milk
1/4 cup of chopped fresh cilantro
2 Tablespoons of Thai basil
Salt and pepper to taste

Heat 4 Tablespoons of oil in a heavy skillet over medium heat.  Add the onion and cook until translucent. Add the ginger and garlic and cook for 30 seconds, stirring.  Do not let the garlic brown.  Remove the veggies to a bowl and saute the chicken until just browned (do not cook through). Add the onion mixture, along with the eggplant, potato, and green beans back into the skillet. Cook until almost tender, stirring often, (about 10 minutes).  Cover and cook for 3 minutes longer until beans are tender and the chicken is cooked through.  Transfer the skillet contents to a bowl.

Add the remaining 1 tablespoon of oil, lime peel, and curry paste to the skillet; stir 15 seconds.  Add the coconut milk; bring to a boil, whisking until its smooth.  Return the veggies and chicken to the skillet; toss with sauce to cover.

Mix in the Cilantro and milk and season to taste with salt and pepper.


Tips:
You can add or subtract vegetables to suit your taste and what you have in your fridge/pantry. We love the eggplant in this, but if you are not an eggplant fan just use a different veggie.

I also will steam the potatoes in the microwave for a few minutes to soften before adding them to the skillet. They take longer to cook.  I don't steam the beans because I like them a bit crisp.

You could use a combination of white potatoes, carrots, and beans.  Make this recipe your own.

 You can sub out the chicken for pork or shrimp.

This is mildly spicy.  Add more curry paste if you want it "hotter". or use red or yellow curry paste instead of green.
















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