Green vegetable curry with sweet potato and eggplant

Ingredients for 3 servings:

• 1 tbsp oil
• 1 medium-sized onion(s), chopped
• 1 tbsp curry paste, green
• 1 m.-sized sweet potato(s)
• 375 ml coconut milk
• 250 ml water
• 1 m.-large eggplant(s), sliced
• 6 kaffir lime leaves
• 2 tbsp fish sauce, as desired
• 2 tbsp lime juice
• 2 tsp lime(s), grated zest
• 2 tsp sugar, brown, fine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Heat the oil in a wok or large frying pan. Add the diced onion and curry paste and stir over medium heat for 3 minutes. Then dice the sweet potato. First, add the coconut milk and water to the wok. Bring to a boil, reduce the heat, and simmer uncovered for 5 minutes. Add the sweet potato and cook for 6 minutes. Add the eggplant and lime leaves to the wok. Cook the vegetables for 10 minutes until tender, stirring occasionally. Add the fish sauce (if desired), lime juice, lime zest, and sugar to the wok. Mix well with the vegetables. Sprinkle with fresh cilantro and garnish with more lime leaves, if desired. Rice goes best with this dish. Tip: Fresh lime leaves and green curry paste are available at Asian stores.