Globalization gets a bad rap in many circles but food-wise, what a boon! Who can imagine a day without coffee (imported mostly from Brazil) or sugar cookies without a hint of cinnamon (Sri Lanka) or steak with without freshly ground black pepper (Vietnam)?
The 100 Mile Diet encourages consumption of locally produced foods, ones that travel no more than a hundred miles. For us that means no further than from Cape Girardeau, Fort Leonard Wood and Columbia on the Missouri side, and from Quincy, Springfield and Marion on the Illinois side. No coffee or spices in that radius, I’m afraid!
This recipe calls for two imports that are personal pantry favorites. The first is canned unsweetened coconut milk, especially the low-fat version. The second is a small jar of Thai green curry paste.
So let’s compromise. Sure, do pick up locally grown eggplant and green beans in abundance just now at our farmers markets. But cook them with a couple of inexpensive, easy-to-find imports. As fast as you can think of the capital of Hungary (Budapest), supper will be on the table, packed with freshness and a delightful zing.
That, my fellow cooks, is the best of both, ahem, worlds.
Curry paste packs heat! It’s moderated by the coconut milk and mild eggplant but if your family is heat-averse, try a half teaspoon. Rather than dirtying a bowl, use the skillet lid.
QUICK SUPPER:
EGGPLANT & BEAN THAI CURRY
Time to table: 30 minutes
Serves 4 (or 8 as a side dish)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 ounces green beans, trimmed & cut in two-inch lengths (see TIPS)
- 1 large eggplant (a pound or more), trimmed & peeled, sliced in ‘batons’ two inches long, half inch wide
- Zest of a lime (don’t skip!)
- 1 teaspoon Thai green curry paste (see TIPS)
- 1 cup unsweetened coconut milk, light or regular
- 3 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
SAUCE
In a large skillet with a cover, heat oil till shimmery on medium. Add garlic and ginger, stir for a minute. Add beans and eggplant, stirring to coat after each addition. Cook for about 10 minutes until beans are nearly tender. Cover and cook until completely done, about 5 minutes. Transfer to a bowl (see TIPS).
Mix sauce ingredients in a small bowl. Add to hot skillet; stirring often, cook for about 5 minutes til slightly thickened. Stir in vegetables, tossing gently to coat, reheating completely. Stir in green onion, cilantro and mint. Serve immediately.
More Recipes for Late-Summer and Early-Fall Suppers
Recent Favorites from A Veggie Venture
~ Zucchini Fritters ~
~ Quick Pattypan Squash ~
~ Tomato & Cherry Gazpacho ~
~ Summer Squash Casserole ~
If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog about vegetables and home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Never miss a Kitchen Parade recipe: Sign up for a free e-mail subscription.
If you like Kitchen Parade, forward this recipe to a friend who might too!
© Copyright 2008 Kitchen Parade
Page Permalink
|
E-Mail this Recipe
Your Comments:
Adopt-a-blogger matches are up on my blog. Thanks for participating!