Name: Green Curry with Sweet Potato and Eggplant
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
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

Ingredients

Instructions

Step 1

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.
Step 2

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.

Enjoy your meal!