Name: Lamb and eggplant curry
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1
Cuisine: asian
Ingredients: 1 large eggplant, cut in half lengthways, sliced; 36.80 gm sunflower oil; 1 large onion, thinly sliced; 300g lamb fillet, sinew trimmed, diced; 21.00 gm Thai green curry paste; 2 makrut lime leaves; 400ml coconut milk; 100g baby French beans; 42.00 gm light soy sauce; 48.80 gm fish sauce; 50g baby spinach leaves; Steamed jasmine rice, to serve; Lime wedges, to serve

Lamb and eggplant curry

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Prep Time:
40 minutes

Cook Time:
10 minutes

Total Time:
50 minutes

Veggie-packed curry - easy and satisfying for any weeknight!

Ingredients:

1 large eggplant, cut in half lengthways, sliced
36.80 gm sunflower oil
1 large onion, thinly sliced
300g lamb fillet, sinew trimmed, diced
21.00 gm Thai green curry paste
2 makrut lime leaves
400ml coconut milk
100g baby French beans
42.00 gm light soy sauce
48.80 gm fish sauce
50g baby spinach leaves
Steamed jasmine rice, to serve

Instructions:

Season the eggplant with salt and allow it to sit for 30 minutes to release excess moisture.
After rinsing, pat dry the ingredients with a tea towel. Heat oil in a wok over high heat. Sauté eggplant until golden, then drain on paper towel. Add onion and cook briefly. Introduce lamb, curry paste, and lime leaves and sauté briefly. Reincorporate eggplant, coconut milk, and beans. Bring to a boil. Finish by adding soy sauce, fish sauce, and spinach, stirring until spinach is wilted.
Enjoy with the rice and fresh lime wedges.

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