Potato and Eggplant Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For garnish
- fried onion
- 2 Tbsps coarsely chopped cilantro
- For the curry
- 2 centimeters ginger
- 1 red chili pepper
- 2 Tbsps Peanut oil
- 2 Tbsps green Curry paste
- 500 milliliters Vegetable broth
- 400 meters Coconut milk
- 3 Tbsps soy sauce
- 400 grams Thai eggplant
- 150 grams Snow peas
- 1 tsp Lime juice
- 1 pinch brown sugar
Preparation steps
1.
For the curry: Peel, rinse and dice the potato. Peel the garlic and ginger and finely chop. Rinse the chile, remove the seeds and finely chop. Sauté the chile, garlic and ginger with oil in a hot wok for 1-2 minutes. Add the curry paste and sauté briefly, then pour in the broth and coconut milk. Add the potatoes and soy sauce and simmer for about 10 minutes. Rinse, trim and cut the eggplants into slices. Add to the curry and simmer for about 5 minutes. Rinse, trim and halve the snow peas. Add to the curry and cook for another 1-2 minutes.
2.
Season with lime juice, sugar and soy sauce to taste and distribute into soup plates. Serve garnished with fried onions and cilantro.
