Green Curry with Sweet Potato and Aubergine (Eggplant) recipe
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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 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
Nutrition Info
- 276.6 caloriescarbohydrate: 25.3 gcholesterol: : -fat: 19.8 gfiber: 7 gprotein: 4 gsaturatedFat: 15.3 gservingSize: -sodium: 188.8 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Green Curry with Sweet Potato and Aubergine (Eggplant)
Directions
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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.