When you use green curry paste you have to make sure to check the label to make sure it doesn’t contain shrimp paste (yuck!). Thai Kitchen brand doesn’t have the shrimp paste in it and really adds a nice bite to a curry. Tonight I made eggplant and sweet potato curry, I wanted to use lime juice to keep with the green theme but I used up my limes on the tarts so I had to use lemon juice and zest. I also thought I had some basmati rice but discovered only brown rice in the freezer. Even with all of that it was still scrumptious. Here’s what I did:
Eggplant and Sweet Potato Green Curry
1 Tablespoon oil
1-2 Tablespoons green curry paste
1 eggplant, quartered and sliced
1 1/2 cups coconut milk
1 cup vegetable broth
1 sweet potato
2 teaspoons brown sugar
2 Tablespoons lemon juice
2 teaspoons lemon zest
Heat the oil in a large skillet. Add the onion and curry paste and cook and stir over medium heat for about 3 minutes. Add the eggplant and cook another 5 minutes. Pour in the coconut milk and broth, bring to a boil, then reduce heat and simmer for minutes. Add the sweet potato and cook and stir occasionally, for 20 to 30 minutes or until potatoes are tender. Mix in the sugar and lemon juice and zest, stir well. Season with salt and serve over rice, garnish with cilantro.
Simmerin’ and bubblin’
Served up with rice and cilantro…it was really tasty. A bit sweet from the coconut milk and sweet potato but with an under current of heat from the curry.