Vegetables in Green Curry

Name: Vegetables in Green Curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 teaspoons brown sugar; 1 can coconut milk; 2 red Thai chilies, diced; 118 milliliters chopped cilantro; 1 medium eggplant, sliced; 2 Tbsps fish sauce; 3 Tbsps green curry paste; 6 kaffir lime leaves; 2 Tbsps lime juice; 2 teaspoons lime zest; 1 medium onion, chopped; 1 medium sweet potato, peeled and cubed; 118 milliliters chopped thai basil; 1 teaspoon vegetable oil; 237 milliliters water

Vegetables in Green Curry might be just the side dish you are searching for. One portion of this dish contains roughly 5g of protein, 26g of fat, and a total of 343 calories. This recipe serves 4. A mixture of cilantro, water, thai basil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 20 minutes.

Ingredients

Servings:

2teaspoons

brown sugar 1can

coconut milk 2

red Thai chilies, diced 118milliliters

chopped cilantro 1medium

eggplant, sliced 2Tbsps

fish sauce 3Tbsps

green curry paste 6

kaffir lime leaves 2Tbsps

lime juice 2teaspoons

lime zest 1medium

onion, chopped 1medium

sweet potato, peeled and cubed 118milliliters

chopped thai basil 1teaspoon

vegetable oil 237milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Jules Taylor Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Jules Taylor Gruner Veltliner

A vibrant wine bursting with lemon and white peaches with a delicate coating of vanilla and a tingly white pepper bite. It provides a nice dry backbone yet is layered and creamy with soft acidity and nutty nuances. It is bright and fresh with great richness and texture from the wild ferment and provides a particularly long, harmonious finish.