Sweet Potato & Aubergine Green Thai Curry with Saffron Sticky Rice and Coriander Salsa


Cook/Prep Time: 20-30 mins

Serves: 6 persons



3 x sweet potatoes

1 x aubergine

2 x tablespoons green Thai curry paste

2 x tins coconut milk

4 x lime leaves

2 x shallots

1 x bunch coriander

2 x cups of basmati rice

1 x skinned tomato




  1. Peel and chop the onions and fry until soft
  2. Peel and dice the sweet potato and add to the onions
  3. Dice the aubergine and add to the rest of the vegetables along with the curry paste and fry for 2 minutes
  4. Pour in the coconut milk and add the lime leaves, then simmer for a further 10 minutes
  5. Meanwhile wash the rice and simmer until cooked
  6. Place in a small ramekin or pot and set aside
  7. Make the salsa by dicing the tomato, coriander and shallot then add a dash of olive oil and salt and pepper
  8. Place the ramekin upside down on the plate to place the rice, serve the curry next to the rice and spoon the salsa on top
  9. Garnish the dish with coriander