2 tablespoons |
vegetable oil |
2 tablespoons |
massaman curry paste, (we use Thai Taste brand) |
1 |
large red onion, chopped, (160g) |
160g |
sweet potato, cut into 2cm cubes |
160g |
chestnut mushrooms, cut into bite-sized pieces |
1 |
red pepper, chopped, (160g) |
|
small aubergine, cut into 2cm cubes, (160g) |
300ml |
vegetable stock |
50g |
creamed coconut |
1/2 |
lime, juiced, or to taste |
1 teaspoon |
palm sugar, or to taste |
a few leaves |
thai holy basil |