Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 tablespoon green curry paste, or more to taste
• 1 eggplant, quartered and sliced
• 1 (14 ounce) can coconut milk
• 1 cup vegetable stock
• 1 sweet potato, peeled and sliced
• 6 kaffir lime leaves
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 2 teaspoons soft brown sugar
• salt
• 1 shredded kaffir lime leaf for garnish
• 1 sprig chopped fresh cilantro for garnish

Instructions

1. Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.