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Spicy Eggplant And Green Bean Curry

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 tablespoons vegetable oil, divided

4 garlic cloves, chopped

1 tablespoon chopped peeled fresh ginger

1 14- to 16-ounce eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks

8 ounces green beans, trimmed, cut into 2-inch pieces

1 tablespoon grated lime peel

1 teaspoon Thai green curry paste

1 cup canned unsweetened coconut milk

3 green onions, chopped

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

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