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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
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 2
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.