Thai Vegetables in Green Curry

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 316 Calories

Ingredients

• 2 teaspoons brown sugar
• 1 cup water
• 1 teaspoon vegetable oil
• 1 (14 ounce) can coconut milk
• 1 medium onion, chopped
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 2 tablespoons fish sauce
• ½ cup chopped cilantro, or to taste
• 6 makrut lime leaves
• ½ cup chopped Thai basil, or to taste
• 3 tablespoons green curry paste
• 1 medium sweet potato, peeled and cubed
• 1 medium eggplant, sliced
• 2 red Thai chile peppers, diced

Recipe Instructions

Step 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.

Step 2

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.

Step 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.