Yummy and spicy if you actually use thai curry, though it makes a lot and gets old fast. When I say gets old I mean you get sick of eating it every day.
Green Curry With Sweet Potato and Eggplant
The Complete Asian Cookbook
Prep Time: 15 min
Total Cooking Time: 25 min, plus in reality a lot longer to get those veggies soft
Serves 4-6
1 Tbsp. oil
1 onion, chopped
1-2 tbsp. Thai green curry paste
1 eggplant, quartered and sliced, or 3-4 asian eggplants
1.5 cups (12 fluid oz) coconut milk
1 cup (8 fluid oz) vegetable stock
6 kaffir lime leaves
1 orange sweet potato, ie Yam, cut into cubes
2 tsp. soft brown sugar
2 tbsp. lime juice
2 tsp. lime rind
1. Heat the oil in a large wok or frying pan. Add the onion and green curry paste and cook, stirring, over medium heat for 3 minutes. Add the eggplant and cook for further 4-5 minutes, or until softened. Pour in the coconut milk and vegetable stock, bring to the boil, then reduce heat and simmer for 5 minutes. Add the kaffir lime leave and sweet potato and cook, stirring occasionally, for 10 minutes, or until the eggplant and sweet potato are very tender.
2. Mix in the sugar, lime juice, and lime rind until well combined with the vegetables. Season to taste with salt.
Nutrition Per Serving (6):
Protein: 2.5 g; Fat 17 g; Carbohydrate 0.5 mg; Dietary Fiber 3 g; Cholesterol 0.5 mg; 200 cal.