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Yellow Curry With Eggplant, Pepper & Sweet Potato

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 3 cups coconut milk
  • 1 cup chicken or vegetable stock
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 large Japanese eggplant, stemmed and cut into 1-inch pieces
  • 1 tablespoon yellow curry paste
  • 1/2 tablespoon tamarind paste (optional)
  • Salt
  • Freshly ground black pepper
  • Thai basil, for garnish
  • Cilantro, for garnish
  • 3-4 cups cooked white rice, for serving

Details

Adapted from online.wsj.com

Preparation

Step 1

In a medium pot over medium-high heat, bring coconut milk and stock to a boil. Add sweet potato and cook until just tender, 7-10 minutes.

Add pepper, eggplant, curry paste and tamarind paste, if using. Season with salt and pepper to taste. Simmer until all vegetables just soften, about 7 minutes.

Divide curry among four bowls and garnish with Thai basil and cilantro. Serve with cooked white rice.

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