Sweet Potato and Eggplant Curry

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this:

After discussing the "food chain" with my fifth grade class, I told them
their weekend homework was to write a sentence showing they understood
the meaning of the term. On Monday morning, one student handed this in:
"Burger King is my favorite food chain."

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             TODAY'S RECIPE
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Thai green curry paste is available in most supermarkets and Asian
specialty shops. Strict vegetarians should read the ingredients to make
sure they are buying one that doesn't contain shrimp paste. If kaffir
lime leaves aren't available, just omit them from this recipe - the lime
juice and zest will add the desired citrus notes.

Sweet Potato and Eggplant Curry

1 Tbs (15 ml) vegetable oil
1 onion, chopped
1-2 Tbs (15-30 ml) Thai green curry paste
1 eggplant, quartered lengthwise and sliced
1 1/2 cups (375 ml) unsweetened coconut milk
1 cup (250 ml) vegetable stock or water
6 whole kaffir lime leaves
1 large sweet potato, peeled and diced
2 tsp (10 ml) brown sugar
2 Tbs (30 ml) lime juice
2 tsp (10 ml) grated lime zest
Salt and freshly ground pepper to taste

Heat the oil in a large wok or skillet over high heat and saute the
onion and green curry paste for 3 minutes. Add the eggplant and cook,
stirring frequently, for 4 to 5 minutes. Add the coconut milk and
vegetable stock and bring to a boil. Add the kaffir lime leaves and
sweet potato and cook until the sweet potato and eggplant are tender,
about 10 minutes. Add the remaining ingredients and simmer for 1 to 2
minutes. Serve with steamed rice.
Serves 4 to 6.
Received on Wed Nov 12 01:06:51 2008