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EGGPLANT - Yellow Curry With Eggplant, Pepper, Sweet Potato and Rice (WSJ)
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| Yellow Curry With Eggplant, Pepper and Sweet Potato Total Time: 20 minutes Serves: 4 Ingredients | |
| 3 cups | coconut milk |
| 1 cup | chicken stock |
| vegetable stock, alternative | |
| 1 large | sweet potato, peeled and cut into 1-inch pieces |
| 1 | green bell pepper, seeded and cut into 1-inch pieces |
| 1 large | Japanese eggplant, stemmed and cut into 1-inch pieces |
| 1 tablespoon | yellow curry paste |
| 1/2 tablespoon | tamarind paste, (optional) |
| Salt | |
| freshly ground black pepper | |
| Thai basil, for garnish | |
| Cilantro, for garnish | |
| 3-4 cups | cooked white rice, for serving |
What to Do
1. In a medium pot over medium-high heat, bring coconut milk and stock to a boil. Add sweet potato and cook until just tender. 7-10 minutes.
2. Add pepper, eggplant, curry paste and tamarind paste, if using. Season with salt and pepper to taste. Simmer until ail vegetables just soften, about 7 minutes.
3. Divide curry among four bowls and garnish with Thai basil and cilantro. Serve with cooked white rice.
http://online.wsj.com/news/articles/SB10001424127887323527004579079430683626954
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