Recipe courtesy of Irene Wong
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large saucepan, heat the oil and add the onion, ginger and garlic. Cook until softened. Add the curry paste and lemon grass. Pour in one cup of coconut milk, lime leaves, fish sauce and sugar. Bring the sauce to a boil and add the cauliflower. Stir well and cook for 5 minutes. Reduce the heat to a simmer and add the eggplants, long beans, chili and remaining cup of coconut milk. 

The mixture is done when the eggplant it cooked through yet retains its firmness. Season to taste and add cilantro leaves, retaining a few for garnish.

Cook's Note

Note: As this curry is intended to be quite hot, it is suggested that the seeds in the chilies NOT be discarded. However, this decision depends solely on personal tastes, as does the variation, up or down, of the number of chilies used. *Can be obtained at: Asia Market, 71 Mulberry Street, NYC, Attn: Cathy, telephone: (212) 962-2028

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Sesame Green Beans

Recipe courtesy of Rachael Ray

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Best Ever Green Bean Casserole

Recipe courtesy of Alton Brown

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Curried Chicken Thighs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.