Eggplant And Snow Pea Curry

Eggplant And Snow Pea Curry

Eggplant And Snow Pea Curry

An easy curry recipe with a Thai twist: try this vegetarian side, that could be served also as a tasty main course, made with Thai eggplants and snow peas

November 8, 2012

Type of dish

Cuisine

Dietary Consideration

serves for

2

total time

0 HR 35 MIN

ingredients

Eggplant
3 each, Thai variety
Snow peas
75 g
Potato
Shallot
1
groundnut oil
1 tbsp
green chilli
1/2
lemongrass
1 - 2 cm
Garlic
1 clove
kaffir lime
1 leaf
Coconut milk
125 ml
vegetable stock
125 ml
lime
1/2 untreated, juice and zest
Soy sauce
light
salt
Honey

Preparation

Peel and finely dice the shallots.

Wash and trim the snow peas and blanch in boiling, salted water until al dente. Refresh in cold water and drain.

Wash and dice the potatoes.

Wash and roughly dice the eggplants.

Put the chilli, lemongrass, peeled garlic and kaffir lime leaf into a mortar and grind to a smooth paste.

Heat the oil and sweat the shallots with the curry paste. Add the vegetable stock and coconut milk and simmer for about 5 minutes. Then add the eggplants and sweet potatoes and cook for about 10 minutes, stirring occasionally.

Add the lime juice, lime zest and snow peas, season to taste with soy sauce, honey and salt and serve.

 

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