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AUBERGINE AND SWEET POTATO STEW WITH TIANA COCONUT MILK
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Ingredients:
400ml TIANA Premium Coconut Milk
2 standard aubergines
60ml peanut oil
225g small shallots
5 g fennel seeds, lightly crushed
4-5 garlic cloves, thinly sliced
25 g finely chopped fresh root ginger
2 cups vegetable stock
2 lemon grass stalks, outer layers discarded and chopped
2/3 cup fresh coriander
3 kaffir lime leaves, lightly bruised
2-3 small fresh red chilies
3-4 tbsp Thai green curry paste
675g sweet potatoes, peeled and cut into thick chunks
2-l tsp palm sugar or brown sugar
250g mushrooms, thickly sliced
Juice of 1 lime, to taste
Salt and ground black pepper |
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Method:
- Trim and cut the aubergines into chunks.
- Heat half the oil in a wide pan or deep, lidded frying pan. Add the aubergines and cook (uncovered) over a medium heat, stirring occasionally, until lightly browned on all sides. Remove from the pan and set aside.
- Slice 4-5 of the shallots. Cook the whole shallots in the oil remaining in the pan until lightly browned. Set aside with the aubergines. Add the remaining oil to the pan and cook the sliced shallots, fennel seeds, garlic and ginger over a low heat for 5 minutes.
- Pour in the vegetable stock, and then add the lemon grass, chopped coriander stalks and any roots, lime leaves and whole chilies. Cover and simmer over a low heat for 5 minutes.
- Stir in 2 tbsp of the curry paste and the sweet potatoes. Simmer gently for about 10 minutes, then return the aubergines and browned shallots to the pan and cook for a further 5 minutes.
- Stir in the coconut milk and the sugar. Season to taste with salt and pepper, then stir in the mushrooms and simmer gently for 5 minutes, or until all the vegetables are cooked and tender.
- Stir in more curry paste and lime juice to taste, followed by the chopped coriander leaves. Adjust the seasoning, if necessary, and ladle the vegetables into warmed bowls. Sprinkle basil leaves over the stew and serve with rice.
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