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How to make it

  • Heat the oil in a large wok or frying pan. Add the onion and green curry past and cook, tirring, over medium heat for 3 minutes. Add the eggplant and cook for a furth 4-5 minutes or until softened.
  • Pour in the coconut milk and vegetable stock, bring to a boil, then reduce the heat and simmer for 5 minutes. Add the makrut leaves and sweet potatoes and cook for the 10 minutes, or until eggpplant and sweet potatoes are very tender.
  • Mix in the sugar, lime juice and zest until well combined with the vegetables. Season to taste with salt and serve over jasmine rice.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This looks and sounds absolutely delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    I for 1 am a big curry fan, though I now a lot of people aren't. This sounds great and I can't wait to try it. Great post and a high 5.
    Was this review helpful? Yes Flag

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