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Green curry with sweet potato and carrots

As promised, I would revisit the green curry. Tonight’s kitchen experiment can be called a success. Hans and I absolutely loved how this recipe tasted. We will definitely make this recipe again.

So, earlier today I came up with a list of vegetables I really wanted to be in this curry. The last curry contained sweet potato and eggplant. While I really want to like eggplant, maybe I just need to admit that it is not my favorite. So this recipe was to be eggplant-free. I decided to have sweet potato, rain bow carrots, and peas. Maybe next time I will use the chickpeas and green pepper as well.

Ingredients (4-5 servings):
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 tablespoons green curry paste
1 sweet potato, cubed
2 rainbow carrots, sliced
1 (14-ounce) can coconut milk
1 cup water
1/2 cube veggie bouillon cube
1 cup frozen peas
1/4 teaspoon sea salt
dash Cayenne pepper

serve with Jasmine rice

Preparation:
1. Heat oil in the wok with medium heat. Add the onion, garlic, and curry pasta. Saute 2-3 minutes.
2. Add potato and carrots. Stir fry for 5-7 minutes. Then add the coconut milk, water, and veggie bouillon cube. Cover and simmer for approximately 10-15 minutes. (Make sure that the carrot slices and potato cubes are soft.)
3. Meanwhile cook Jasmine rice following the cooking directions as provided on the packaging.
$. Lastly add the peas, sea salt, and Cayenne pepper to the curry and heat through, another 5 minutes. Serve over Jasmine rice. Enjoy.

Green curry with sweet potato & carrots served with Jasmine rice

Green curry with sweet potato & carrots served with Jasmin rice

 

 

 

 

Health benefits:
* Carrots and sweet potatoes are a good source of beta carotene, vitamins C and B, fiber, and iron.
* Peas are rich in vitamin C, thiamine (B1), fiber, folate, phosphorus, and iron.
* Coconut milk is naturally lactose-free.

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3 Comments

Green curry with sweet potato and eggplant

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

Preparation:
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).

Green curry with sweet potato and eggplant in wok

Green curry with sweet potato and eggplant in wok

Green curry with Jasmin rice

Green curry with Jasmin rice

Notes:
* 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)