Friday, September 9, 2011

Thai eggplant and sweet potato curry

What an interesting idea of pairing eggplant and sweet potatoes. I found this recipe online. I have modified it below (after cooking it).

1 1/2 C pearl or hulled barley OR brown rice
2 tsp oil
1 onion (chopped)
2 tbsp green curry paste (depending on your paste- you may need to add more chili)
2 eggplants (cut into small chunks)
1 1/2 C light coconut milk
2 C vegetable stock
6 kaffir lime (leaves)
2 sweet potatoes, peeled and cut into cubes
1 tsp brown sugar (soft)
2 tbsp lime juice
2 tsp lime zest (grated)

Rinse & drain the barley. Fill a large saucepan with 5 cups water and add barley. Bring to the boil then
reduce heat. Simmer for 25-30 minutes, or until tender. Drain.OR cook in pressure cooker for 13 minutes.

While barley is cooking, heat oil in large wok (or frying pan) then add curry paste and onion. Cook, stirring,
over medium heat for 3 minutes.

Pour in stock. Add sweet potatoes and cook for a further 10 minutes, or until starting to get soft.

Add coconut milk and eggplant. Simmer for 10-15 minutes. Add the lime leaves and simmer for 5 more minutes or until the eggplant and sweet potatoes have reached the consistency you like.

Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley or rice.

**Such an interesting melding of flavors! I thought this dish was very tasty! I forgot to take the picture until we were almost finished! Sorry. This photo comes from and looks pretty similar to this recipe.

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