Thai Red Curry with Green Beans and Eggplant - Vegan

I got this recipe from the 'Vegetarian Times' which is a great resource for recipes and information for a vegetarian lifestyle. Some of their recipes are vegan-friendly as well. The rich flavor of coconut milk is very satisfying, and you don't really miss meat even if you are an omnivore.

What goes in your body (4 vegan servings ):

• 2 tbs peanut oil
• 3 small Japanese eggplant, sliced (about 1 lb.)
• One 13.5-oz. can light coconut milk (do not shake the can)
• 3 cloves garlic, minced
• 1 tbs minced fresh ginger
• 1 tbs prepared red curry paste
• 2 tbs dark brown sugar
• 1 tbs soy sauce
• 1 thlb thin green beans, trimmed
• 1 large red onion, cut into 1/2-inch wedges
• 1/2 cup packed Thai or sweet basil leaves
• 2 tsp. lime juice
• Brown rice, cooked
  
  

You are going to:

1. Heat wok over medium-high heat. Add oil and eggplant, and stir-fry for 3 minutes, or until the eggplant begins to brown. Transfer to plate.
2. Spoon 3 to 4 tbs of the thick part of coconut cream from top of can into wok. Add garlic, ginger, and curry paste, and stir-fry for 1 minute. 
3. Stir in remaining coconut milk, brown sugar, and soy sauce. Add green beans, onion, and eggplant; cover, and simmer 8 minutes, or until vegetables are tender. 
4. Stir in basil and lime juice, then serve with cooked brown rice.  

Secrets from the chef:

• I found the original recipe above lacks a little bit of flavor. If you are not a pure vegan, replace the soy sauce with fish sauce; that will enhance the Thai flavor.
• Or you can try adding peanut butter or peanut sauce to add flavor.
• Be sure to use Japanese eggplants. They can be a little pricey but it is totally worth the extra money since they are softer and have more flavor. (They are skinny and kinda cute... Ellie the eggplant from my garden wanted to say hi to everyone!)
  
  

Bon appétit!