Name: Thai Vegetables in Green Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil - 1 teaspoon; Onion, chopped - 1 medium; Green curry paste - 3 tablespoons; Coconut milk - 1 (14 ounce) can; Water - 1 cup; Sweet potato, peeled and cubed - 1 medium; Medium eggplant, sliced - 1; Red Thai chile peppers, diced - 2; Makrut lime leaves - 6; Lime juice - 2 tablespoons; Fish sauce - 2 tablespoons; Brown sugar - 2 teaspoons; Lime zest - 2 teaspoons; Chopped cilantro, or to taste - ½ cup; Chopped Thai basil, or to taste - ½ cup

Ingredients for - Thai Vegetables in Green Curry

1. Vegetable oil 1 teaspoon

2. Onion, chopped 1 medium

3. Green curry paste 3 tablespoons

4. Coconut milk 1 (14 ounce) can

5. Water 1 cup

6. Sweet potato, peeled and cubed 1 medium

7. Medium eggplant, sliced 1

8. Red Thai chile peppers, diced 2

9. Makrut lime leaves 6

10. Lime juice 2 tablespoons

11. Fish sauce 2 tablespoons

12. Brown sugar 2 teaspoons

13. Lime zest 2 teaspoons

14. Chopped cilantro, or to taste ½ cup

15. Chopped Thai basil, or to taste ½ cup

How to cook deliciously - Thai Vegetables in Green Curry

1 . Stage

Heat vegetable oil in a large dutch oven over medium heat. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Add coconut milk and water; bring to a boil. Reduce heat and simmer, uncovered, until liquid begins to thicken, about 5 minutes.

2 . Stage

Mix in sweet potato and cook until softened, about 6 minutes more. Add eggplant, Thai chile peppers, and lime leaves. Cook and stir until vegetables are very tender, about 10 minutes.

3 . Stage

Stir in lime juice, fish sauce, brown sugar, and lime zest. Mix thoroughly to combine and heat through, about 5 minutes more. Sprinkle with cilantro and Thai basil.