- 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 3 tablespoons green curry paste
- 1 (14 ounce) can coconut milk
- 1 cup water
- 1 medium sweet potato, peeled and cubed
- 1 medium eggplant, sliced
- 2 red Thai chile peppers, diced
- 6 kaffir lime leaves
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 2 teaspoons lime zest
- 1/2 cup chopped cilantro, or to taste
- 1/2 cup chopped Thai basil, or to taste
- Heat vegetable oil in a large dutch oven over medium heat. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Add coconut milk and water; bring to a boil. Reduce heat and simmer, uncovered, until liquid begins to thicken, about 5 minutes.
- Mix in sweet potato and cook until softened, about 6 minutes more. Add eggplant, Thai chile peppers, and kaffir lime leaves. Cook and stir until vegetables are very tender, about 10 minutes.
- Stir in lime juice, fish sauce, brown sugar, and lime zest. Mix thoroughly to combine and heat through, about 5 minutes more. Sprinkle with cilantro and Thai basil.
07/12/2019
recipepes.com
thai vegetables in green curry, recipe
PT15M
PT1H
5
455 calories
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