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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.