Green Curry with Sweet Potato and Eggplant
Ingredients
- 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 makrut lime leaves
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 2 teaspoons soft brown sugar
- salt
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Instructions
- 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.
Source
Original recipe: View Original