Name: Green Curry with Sweet Potato and Aubergine (Eggplant)
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1; Green curry paste, or more to taste - 1 tablespoon; Eggplant, quartered and sliced - 1; Coconut milk - 1 (14 ounce) can; Vegetable stock - 1 cup; Sweet potato, peeled and sliced - 1; Makrut lime leaves - 6; Lime juice - 2 tablespoons; Lime zest - 2 teaspoons; Soft brown sugar - 2 teaspoons; Salt - 2 teaspoons

Ingredients for - Green Curry with Sweet Potato and Aubergine (Eggplant)

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1

3. Green curry paste, or more to taste 1 tablespoon

4. Eggplant, quartered and sliced 1

5. Coconut milk 1 (14 ounce) can

6. Vegetable stock 1 cup

7. Sweet potato, peeled and sliced 1

8. Makrut lime leaves 6

9. Lime juice 2 tablespoons

10. Lime zest 2 teaspoons

11. Soft brown sugar 2 teaspoons

12. Salt 2 teaspoons

How to cook deliciously - Green Curry with Sweet Potato and Aubergine (Eggplant)

1 . Stage

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.

2 . Stage

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.