This is a Thai-inspired, green coconut curry with eggplant and sweet potatoes. Adjust amount of curry paste to suit your taste. Serve with steamed rice.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

316 calories; protein 9.1g; carbohydrates 29.4g; fat 28.8g; sodium 816.3mg. Full Nutrition
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