Green Curry With Sweet Potato And Aubergine (Eggplant)
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil400 g
Coconut Milk (can)1 cup
Vegetable Stock2 tbsps
Lime Juice2 tsps
Soft Brown Sugar1
SaltDirections:
1
Heat oil in a large wok or skillet over medium heat
2
Add onion and curry paste; cook and stir until fragrant, about 3 minutes
3
Stir in eggplant; cook until softened, 4 to 5 minutes
4
Pour coconut milk and vegetable stock onto the eggplant mixture
5
Bring to a boil; reduce heat and simmer until heated through, about 5 minutes
6
Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes
7
Mix in lime juice, lime zest, and brown sugar; stir until combined
8
Season with salt; garnish with shredded lime leaf and cilantro