Yellow Curry With Eggplant, Pepper & Sweet Potato

By ltrodrigu

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

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.