Tuesday, October 13, 2009

Hotter Than Hoooey Curry

This one dish wonder is a great way to clear out your sinuses and your refrigerator at the same time. This version is vegetarian, but you could add some meat that will withstand slow cooking and still enjoy the wonderful spiciness this simple dish offers.
1 lb fresh beans, trimmed and cleaned, and cut in half
1 eggplant, peeled and cut into slices about the same size as the beans
4-6 cloves garlic, minced
2-3 Tbsp fresh minced ginger
3-4 Tbsp olive oil
Zest of one lime
3 Tbsp green Thai curry paste
1/3 cup peanut butter
1 can unsweetened coconut milk
2-3 Tbsp Chili Garlic or Sriracha Sauce (optional)
-for garnish: 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint (optional)
Rice to accompany
Directions: Place all ingredients except for the garnishes in a crockpot and stir to combine. Cook over medium heat all day. When ready to eat, prepare rice according to directions and serve curry on top of rice, sprinkled with chopped herbs.
WARNING: This dish is very hot with the Chili Garlic or Sriracha Sauce included. It gets even hotter after sitting in the refrigerator overnight and being reheated the following day.
Delicious! One of the best eggplant dishes I've concoted yet!

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