Thai Vegetables in Green Curry
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Description
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.
Ingredients
- 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 3 tablespoons green curry paste
- 1 (14 ounce) can coconut milk
- 1 cup water
- 1 medium sweet potato, peeled and cubed
- 1 medium eggplant, sliced
- 2 red Thai chile peppers, diced
- 6 kaffir lime leaves
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 2 teaspoons lime zest
- ½ cup chopped cilantro, or to taste
- ½ cup chopped Thai basil, or to taste
Directions
- 1. 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. 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.
- 3. 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
serving: 4 servings
calories: 316.3 kcal
carbohydrates: 29.4 g
protein: 9.1 g
saturated fat: 19.2 g
sodium: 816.3 mg
fiber: 7.7 g
sugar: 9.1 g
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