Green Curry with Sweet Potato and Aubergine (Eggplant)

Green Curry with Sweet Potato and Aubergine (Eggplant)
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 tablespoon green curry paste, or more to taste
  • 1 eggplant, quartered and sliced
  • 1 (14 ounce) can coconut milk
  • 1 cup vegetable stock
  • 1 sweet potato, peeled and sliced
  • 6 kaffir lime leaves
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 2 teaspoons soft brown sugar
  • salt
  • 1 shredded kaffir lime leaf for garnish
  • 1 sprig chopped fresh cilantro for garnish


  1. Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
  2. Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

04/03/2018
Green Curry with Sweet Potato and Aubergine (Eggplant), recipe PT15M PT1H 5 455 calories

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