this is another one of those ‘you’ve been holding out on us’ recipes. it’s true: i first made this eggplant and green bean green curry in september of 2008. which was 9 years ago (um, HOW?!). sooo, sorry ‘bout that.
let’s make up for lost time, shall we? eggplant and green bean green curry is perfect right now because both eggplants and green beans are piled high at the farmers’ market. and if you’re not in the part of the country that is having a crazy heat wave right now (hi california!), you’re probably willing to entertain the idea of turning the stove on again, after a summer-long hiatus.
once the green beans are trimmed (i know, but they taste so good), this recipe comes together pretty quickly, making for a nice weeknight dinner. …that you actually have time to cook on a weeknight (especially if you’re super on top of things and prep those green beans in advance). in other words, it’s magic.
magic filled with fresh ginger, lime, and some handy green curry paste from a jar. and maybe even some tofu or chicken if you really feel like going for it. even if you don’t, though, eggplant and green bean green curry + rice is a filling combination, thanks to the vegetables and the coconut milk in the curry sauce.
which is nice, because then you don’t need to trick yourself into thinking that you’re going to run around trying to cook 3 different dishes at once. (true confessions time: last night i had planned to make grilled chicken, grilled vegetables, AND pasta with roasted tomatoes. HA! yeah, that didn’t happen. two out of three plus rice is a pretty good showing, though, i’d say.)
so anyway, eggplant and green bean green curry is an old favorite that i find myself returning to year after year because it’s delicious and achievable on a weeknight. which basically makes it a superstar classic in my book. so, yeah, again, i’m sorry about keeping it from you for so long. let’s make up for lost time while the farmers’ market stands are piled high, shall we?
other recipes you may enjoy
if you’re into curries, i love this peanut red curry. if you’re trying to use up a bounty of eggplant, recent recipes for grilled eggplant with tzatziki, feta, and mint or grilled eggplant caprese stacks will help you out. and if you’re just dying to prep more green beans, a) you’re welcome at my house any time, and b) i love both these green beans with mustard seeds as well as these green beans with shallots, pecorino, and basil.