Thai Green Curry

Ok - I'm pretty sure this was the best plate that I have made so far (since starting the site at least), and it definitely is the best curry that I have created. How does this sound: white eggplant, sweet potato, and peanuts in a green curry sauce. The only thing I was missing was some fresh cilantro with which to top it all off. Here's the basic recipe:1 medium size white eggplant cubed
1 sweet potato cubed
1 sweet white onion chopped
3 cloves garlic chopped
1 can coconut milk
1/2 cup green curry paste (see recipe below)
1 cup vegetable stock
1 lime - juice, and grated rind
2 tbsp raw sugar

Prep:
Start by cooking the garlic, onion, and curry paste in a large wok or frying pan for about 3-4 minutes. Add the eggplant, and cook an additional 4 minutes or so. Add the coconut milk, and vegetable stock, heat to a near boil, and then simmer for about 5 minutes. Add the sweet potato and cook until tender - about 10 more minutes. Finally add the sugar, lime juice and rind, and the peanuts, and serve with brown rice in a bowl. Yum.Green Curry Paste:
2 jalapeños
1 small white onion
1 long hot green pepper
1 clove garlic
1 tbsp fresh grated ginger
1 lime - juice & grated rind
1 tsp soy sauce (braggs)
2 tbsp olive oil
1 tsp ground coriander
1 tsp cumin

Prep: Throw it all in a blender or food processor, and blend until smooth. Simple and easy, and it comes out good - just the right amount of heat.

And finally - a really easy way to make your own vegetable stock:
1/2 onion
1 stalk celery
1 small carrot
3-4 cloves garlic
1 tbsp oregano
salt & pepper

prep:
Dice all the veggies very small, and cook in some oil in a small pot for about 4-5 minutes. Add 2 cups of water, bring to a boil, and simmer for another 5 minutes. Sometimes I'll add some vegetable seasoning too - like Spike or something to give it a little more flavor. You can then take out what you need (one cup for the above recipe for instance), and use the remaining water/stock to cook your rice in.