Aubergine and Sweet Potato Stew with Coconut Milk

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Scented with fragrant lemon grass, ginger and lots of garlic, this is a particularly good combination of flavours. Aubergines and sweet potatoes go well together and the coconut milk adds a mellow note.


  • 400 g/14 oz baby aubergines (eggplant) or 2 standard aubergines


  1. Trim the aubergines. Slice baby aubergines in half lengthways. Cut standard aubergines into chunks.

  2. Heat half the oil in a wide pan or deep, lidded frying pan. Add the aubergines and cook (uncovered) over a medium heat, stirring occasionall