Go vegetarian this week with this creamy Thai eggplant and sweet potato curry. Made using restaurant red curry paste, coconut milk and finished with kaffir lime leaves.
30 Minutes. Vegetarian. Order extra for lunch the next day!
1 sweet potato
4 Kaffir lime leaves
1 brown onion
1 x 400g tin coconut milk
2 tablespoons Panang curry paste
1 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups cold water. Bring to the boil and cook until liquid is absorbed. Remove from heat and stand for 15 minutes.
Peel and thinly slice the onion. Cut the sweet potato and eggplant into 2cm cubes. Tear the kaffir lime leaves in half.
Bring a pot with a lid to a medium heat with a drizzle of olive oil. Sauté the onion for 2 minutes. Add the curry paste, stir to coat the onions then add the coconut milk. Stir through to dissolve paste. Add the sweet potato, eggplant, juice of half the lime, kaffir lime and a pinch of sugar (not provided). Reduce to a simmer, cover and cook for 10 - 15 minutes.
Fluff rice with a fork and spoon into bowls. Top with curry. Finish with a squeeze of remaining lime.
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