A few months back we had a girls night that started with dinner at Veit Thai, then of course followed by drinks. Ever since, I keep thinking of Thai and the spicy, sweet combinations. Then at one of our local time bank* meetings, my friend
fed me shared with me more of those wonderful spiciness. So here I am trying to come up with a dish that can satisfy the craving.
1 small eggplant
8-10 shiitake mushrooms, sliced
3 cloves of garlic, minced
1 qt Vegetable Broth
1 can Coconut Milk
2 jalapenos, minced
1 stalk of lemongrass, sliced thin
1 tbsp fish sauce
1 green onion, sliced
1 tsp curry powder
1/2 tsp crushed red pepper
1 cup cilantro, chopped
Sriracha to taste
Chop the sweet potato, eggplant and slice mushrooms, add to stock pot. Cook just to soften in about 1 tbsp each coconut oil and olive oil. Once soft, add the broth and milk. Bring to a simmer.
Add all remaining ingredients, up to the cilantro. Let simmer. Add the cilantro and add sriracha to taste.