Sweet Potato and Eggplant Green Coconut Curry


This is one of those vegetarian dinners that are scheduled in once or twice a week for us. 

It’s highly nutritious, delicious and simple. The spiciness of the green curry is tamed by the sweetness from the sweet potato (yams) and the creaminess of the coconut milk.



Serves 2-4



  • ½ t peanut oil
  • 1 small onion, peeled and diced
  • 2-3 garlic cloves, crushed
  • 2-3 T Mae Ploy Thai green curry paste, according to taste
  • 165 ml (5.6 fl oz) coconut milk*
  • 680 g (1 ½ lb) peeled sweet potato, chopped into chunks
  • 1 large aubergine (eggplant) de-stalked and chopped into chunks
  • 1 x 400 g (14 oz) can of straw mushrooms, drained
  • 1 T unmodified potato starch, mixed with 2 T water to make a slurry

* Use full-fat coconut milk, the light variety doesn’t taste the same



1. In a large lidded frying pan (skillet) or wok, heat the oil until hot. Fry the onion and garlic until fragrant, about 3-4 minutes.

2. Add the curry paste and stir for about 1 minute. Add just enough water to loosen the paste.

3. Add the sweet potato (yam) and aubergine (eggplant). Add more water as necessary to reach half the depth of the vegetables. Stir, cover and simmer for 15-20 minutes, or until the sweet potato (yam) is tender. Stir occasionally to ensure nothing sticks on the bottom of the pan.

4. Add the straw mushrooms and heat through. Turn the heat up to medium/hot and reduce the sauce for about 3-4 minutes.

5. Add the coconut milk and starch slurry, stir continuously until the sauce thickens slightly. Serve over hot rice, enjoy!


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