I love eating curry but I don’t eat it very often. This is partially due to not eating out very often in Thai restaurants (maybe the Thai restaurants here aren’t so good?!) and not really knowing how to make curry.
Recently, I came across this curry recipe and I figured I had to give it a try.
Hans and I enjoyed the outcome, but I will have to work out some kinks to make this recipe better. Any input is GREATLY appreciated.
Ingredients (4 servings)
1 tablespoon olive oil (some extra oil to possibly add later)
1 medium onion, chopped
1-2 tablespoons green curry paste
1 eggplant, quartered and sliced
1 1/2 cups (375 ml) coconut milk
1/2 veggie bouillon
1 cup water
(6 kaffir lime leaves, I could not find these and left them out)
1 orange sweet potato, cubed
2 teaspoons raw organic sugar (I would suggest only starting with 1 teaspoon)
2 tablespoons lime juice (I used the juice from one lime)
2 teaspoons lime rind
Salt and pepper to taste
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 approximately 3 minutes. Add the eggplant and potato and cook for 4-5 minutes, or until softened.
2. Pour in the coconut milk and vegetable stock, bring to a boil and reduce heat to simmer. (Simmer for 5 minutes and then add the kaffir lime leaves.) Simmer until the eggplant and sweet potato are tender.
3. Mix in the sugar, lime juice, and lime rind. Season to taste with salt and pepper. Serve with steamed rice (we used Jasmin rice).
* Make sure that the eggplant is small and skinny. Larger eggplants tend to have lots of seeds inside. I found those seeds a bit distracting in the dish.
* Make sure to get the lime rind before squeezing the juice out of the lime.
* While the taste of this recipe was good, I somehow felt that something was missing.
Recipe adapted from “The Complete Vegetarian Cookbook” (Murdoch Books)