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Svetlana's eggplant and snow pea curry

updated

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Ingredients for 1 servings:

  • 1 shallot(s)
  • 1 tsp curry paste, green
  • 60 ml vegetable stock
  • 75 ml coconut milk
  • 1 eggplant(s)
  • 40 g sugar snap peas
  • 100 g carrot(s)
  • 100 g sweet potatoes
  • 1 dashes soy sauce
  • 1 pinch(s) brown sugar
  • ½ organic lime(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Lunch date with Svetlana

Finely chop the shallot and sauté in the curry paste. Finely dice the eggplant. Trim the snow peas. Peel the carrots and sweet potatoes and cut into small cubes. Add them to the shallots and sauté briefly. Deglaze with vegetable stock and coconut milk and simmer for 20 minutes. Add a little more stock if necessary. After about 15 minutes, add the snow peas and cook for another 5 minutes. Season with soy sauce, a little brown sugar, the juice of 1/2 lime, and some lime zest, bring to a boil briefly, and serve. The flavor is unmistakable!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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