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

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Almost-Famous Green Bean Fries

Recipe courtesy of Food Network Kitchen

Green Beans with Coriander and Garlic: Feijao Verde com Coentro e Alho

Recipe courtesy of Jean Anderson

Red Beans and Rice

Recipe courtesy of The Neelys

Asian Chicken Burgers

Recipe courtesy of Food Network Kitchen

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Black Bean Soup

Recipe courtesy of Dave Lieberman

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          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.