- 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
- 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.
- 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
recipepes.com
Green Curry with Sweet Potato and Aubergine (Eggplant), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
