Sweet Potato & Eggplant Curry

1/4 cup coconut oil
or neutral oil like canola or rice bran
2 medium onion
med dice or julienne
2 each bell peppers
med dice or julienne
3 tbsp ginger
grated or finely minced
1/4 cup 1/4 c yellow curry paste
(very spicy! Be careful)
3 cans coconut milk (14 oz)
1/2 cup fish sauce
3 cups veggie stock
3 lb sweet potato
peeled and cut into 1 1/2 inch chunks
3 lb Chinese eggplant
medium dice or half moons
6 ea kaffir lime leaves
1/2 cup lime juice
3 each lime zest
1/3 cup palm sugar syrup
OR 2 discs
Salt and pepper
1 tsp white pepper
1 tbsp ground coriander
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground cardamom
1/2 tsp ground nutmeg
2 dried red chilies
3 stalks lemongrass
trimmed and cut into 1-2 in pieces
2 inch knob of galangal
1 inch knob of ginger
6 clove garlic
3 large shallots
3 ea fresh turmeric
or 2 tsp ground turmeric
1/2 cup fish sauce
or vegetarian ‘fish’ sauce
1/4 bunch cilantro
stems and leaves
1/2 bunch cilantro
*This recipe uses ready-made yellow curry paste available in most supermarkets, if you prefer to make the curry paste yourself, the recipe is included too!
For the Curry
Heat coconut oil in a large wok or frying pan over medium high heat. Add onion, bell pepper, ginger, and *curry paste. Cook about 2 minutes, stirring. Add the coconut milk, fish sauce and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
Add the sweet potato and continue to simmer for 10 minutes. Add the eggplant (and Kaffir Lime leaves) and cook for 20 minutes, or until the vegetables are very tender, stirring occasionally. Add lime juice and zest, palm sugar, and salt/pepper to taste.
For the *Optional* Curry Paste
Combine your dry spices (white pepper, coriander, cinnamon, cumin, cardamom and nutmeg) in a saute pan and toast gently in medium heat until aromatic. Remove from heat and set aside.
Combine the rest of the ingredients in a food processor and chop until you get a homogeneous paste.
To Serve
Remove from heat and garnish with chopped cilantro.