Popular Recipes Green Curry with Sweet Potato and Aubergine (Eggplant)

Trying to find recipes Green Curry with Sweet Potato and Aubergine (Eggplant), our own site provides recipes Green Curry with Sweet Potato and Aubergine (Eggplant) that a person need Listed below are the quality recipes Green Curry with Sweet Potato and Aubergine (Eggplant) of which you need

Green Curry with Sweet Potato and Aubergine (Eggplant)

"An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it."

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

Instructions :

Prep : 20M	Cook : 5M	Ready in : 47M

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.