For a richer flavor, consider using full-fat coconut milk. Adjust the amount of green curry paste to your preference. For a milder curry, start with less and add more as needed. Garnish with fresh cilantro and shredded lime leaves for an extra burst of flavor and visual appeal. Serve with a side of jasmine rice or naan bread to soak up the delicious curry sauce.
Green Curry with Sweet Potato and Eggplant
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING5 People
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VIEWS17
Embark on a culinary journey with this vibrant and aromatic green curry. Infused with the sweetness of potato, the richness of eggplant, and the creamy indulgence of coconut milk, this vegetarian delight is a symphony of flavors that will transport your taste buds to the heart of Southeast Asia. Serve over fragrant jasmine rice for a truly unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Fiber7 g
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Protein4 g
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Saturated Fat15 g
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Sodium189 mg
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Sugar8 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Heat the vegetable oil in a large wok or skillet over medium heat. (1 minute)
02
Step
3 mins
Add the chopped onion and green curry paste. Cook and stir until fragrant, approximately 3 minutes, allowing the flavors to meld.
03
Step
5 mins
Stir in the quartered and sliced eggplant. Continue cooking until the eggplant begins to soften, about 4 to 5 minutes.
04
Step
3 mins
Pour in the coconut milk and vegetable stock, bringing the mixture to a boil. (3 minutes)
05
Step
5 mins
Reduce the heat and simmer until heated through, approximately 5 minutes, allowing the sauce to thicken slightly.
06
Step
10 mins
Add the sliced sweet potato and makrut lime leaves. Cook and stir until the vegetables are tender, about 10 minutes.
07
Step
2 mins
Mix in the lime juice, lime zest, and soft brown sugar. Stir until well combined, ensuring the sugar is dissolved. (2 minutes)
08
StepSeason with salt to taste, adjusting as needed to balance the flavors.
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RECIPE REVIEWS
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Please Rate
Kayley Aufderhar
Jun 30, 2025I found the curry a bit too spicy for my taste, so I reduced the amount of paste next time.
Darron Harber
Jun 22, 2025This is now a staple in my vegetarian meal rotation!
Jarvis Swift
Jun 19, 2025I doubled the recipe for a dinner party and it was a huge hit.
Adolfo Kuphal
Jun 9, 2025I substituted the sweet potato with butternut squash, and it tasted great.
Tanner Cronin
Jun 9, 2025Easy to follow recipe and the result was fantastic. Will definitely make again!
Oral Mitchell
May 30, 2025The aroma while cooking was incredible. My family loved it!
Abbey Balistreri
May 23, 2025Absolutely delicious! I added some chickpeas for extra protein.
Adaline Welch
May 20, 2025The combination of sweet potato and eggplant is genius!