JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY
Categories Ginger Side Stir-Fry Vegetarian Eggplant Green Bean Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
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Muhammad Zobair
[email protected]This recipe is a bit too complicated for me. I think I'll just stick to ordering this dish at my favorite Thai restaurant.
Moky Modo
[email protected]I'm not sure what went wrong, but my dish didn't turn out very good. The eggplant was tough and the curry sauce was bland.
Dark Squad
[email protected]This dish is a great way to use up leftover eggplant. It's also a good way to get your kids to eat their vegetables.
bangla Comedy
[email protected]This is one of my favorite recipes. I make it all the time. It's always a hit with my friends and family.
Umeed Khan
[email protected]I'm not a huge fan of Thai food, but I really enjoyed this dish. It was flavorful and satisfying.
Eleonora Mendoza
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was delicious.
Md Yeakub
[email protected]I added some tofu to this dish to make it a bit more hearty. It turned out great!
Rai shambhu
[email protected]I didn't have any haricots verts, so I used green beans instead. They worked just as well.
Gabriel Nwaka
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. Next time I'll use less curry paste.
Selvije Elezaj
[email protected]The eggplant was a bit too soft for my liking, but the overall flavor of the dish was still good.
Lisette Giles
[email protected]I’ve tried this recipe twice now. The first time I wasn’t too impressed, however the second time I made it, I cooked the eggplant a little longer and it turned out great!! This is a keeper!
Syed Mamtaz Shah
[email protected]The curry sauce was to die for! I could eat it with just about anything.
Maham Sheraz
[email protected]This recipe was easy to follow and the end result was delicious. I would recommend it to anyone who loves Thai food.
Bhote Ma
[email protected]Loved the pop of color from the haricots verts! Such a unique and flavorful dish.
Shaan Bikram Thapa
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The combination of flavors and textures was amazing. I'll be making this again for sure!
Rasadul islam
[email protected]This dish was a hit with my family! The eggplant was tender and flavorful, and the curry sauce was the perfect balance of spicy and sweet. I will definitely be making this again.