Heat 2 tbs of peanut oil in a large fry pan or wok .
Add 1 medium onion ( peeled and chopped )
2 tbs of green curry paste
Stir for 3 minutes over a medium heat .
Add 1 can ( 400ml ) coconut milk and 250ml of water , bring this to the boil , reduce heat and simmer for 5 minutes .
Now it is time to add 1 med /large sweet potato ( washed and cut into medium sized cubes ), cook for 6 minutes .
Quarter and slice 1 medium eggplant adding them to the pan along with 6 kaffir lime leaves that have been chopped finely.
Cook for 10 minutes or until the vegetables are tender , stirring occasionally .
Finally add 2 tbs of fish sauce
2 tbs of lime juice
1 dsp of lime zest ( finely chopped )
1 dsp of brown sugar .
Stir through to combine .
Sprinkle with coriander leaves
Garnish with lime and curry leaves .( optional )
Add 1 medium onion ( peeled and chopped )
2 tbs of green curry paste
Stir for 3 minutes over a medium heat .
Add 1 can ( 400ml ) coconut milk and 250ml of water , bring this to the boil , reduce heat and simmer for 5 minutes .
Now it is time to add 1 med /large sweet potato ( washed and cut into medium sized cubes ), cook for 6 minutes .
Quarter and slice 1 medium eggplant adding them to the pan along with 6 kaffir lime leaves that have been chopped finely.
Cook for 10 minutes or until the vegetables are tender , stirring occasionally .
Finally add 2 tbs of fish sauce
2 tbs of lime juice
1 dsp of lime zest ( finely chopped )
1 dsp of brown sugar .
Stir through to combine .
Sprinkle with coriander leaves
Garnish with lime and curry leaves .( optional )
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