Thai Pea Eggplant and Bean Curry

(6 votes)

6 fresh coriander plants, roots removed and washed, reserve leaves for another use
2 stalks fresh lemon grass, finely sliced or 1 teaspoon dried lemon grass, soaked in hot water until soft
6 kaffir lime leaves, shredded
2 teaspoons palm sugar or brown sugar
3 cups water
3 tablespoons thai fish sauce (nam pla)
2 teaspoons peanut (groundnut) oil
3 small fresh green chillies, shredded (optional)
2-inch fresh ginger, shredded
2 teaspoons thai green curry paste - purchased or homemade
7 ounces pea eggplant
7 ounces snake (yard long) beans or green beans, cut into 1-inch pieces
14 ounces canned tomatoes, drained and chopped
2 tablespoons tamarind concentrate
2 ounces fresh mint leaves

1 Combine coriander roots, lemon grass, lime leaves, sugar, water and fish sauce in a saucepan over a high heat. Bring to the boil, then reduce heat and simmer for 10 minutes. Strain liquid and reserve. Discard solids.

2 Heat oil in a wok or large saucepan over a medium heat. Add chillies (if using), ginger and curry paste. Stir-fry for 2-3 minutes or until fragrant. Add eggplant and beans. Stir to coat with spice mixture. Stir in reserved stock. Bring to simmering and simmer for 10 minutes or until vegetables are tender. Add tomatoes and tamarind. Simmer for 3 minutes or until hot. Stir in mint.

Cook's tip: Pea eggplant are tiny green eggplant about the size of green peas and are usually purchased still attached to the vine. They are used whole, eaten raw or cooked and have a bitter taste. If unavailable green peas can be used instead.

Serves 4



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