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Thai red sweet potato and green bean curry

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700 g g sweet potatoes sweet potato
(peeled and cut into 3cm chunks)
2 tins tin coconut milk coconut milk
1 jars jar Thai red curry paste Thai red curry paste
2 garlic cloves garlic cloves
1 onions onion
(finely chopped)
1 bags bag green beans green beans
1 peppers pepper
0.5 bunches bunch coriander coriander
(leaves and stalks finely chopped )
200 g g long grain rice long grain rice
oil oil
(a little)

Thai red sweet potato and green bean curry

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45 min


This Thai-style curry is full of tasty aromatic flavours balanced out by creamy coconut. If the kids aren’t so sure about spicy food, go easy on the curry paste, add a little to start and taste to check heat levels! The leftovers will be blitzed up to make a delicious soup later in the week - just keep a few leftover cooked beans and they can be added to the soup for texture.

  1. Heat 2 tbsp oil in a large non-stick frying pan or wok, then add the garlic and onions and fry for a few minutes until the onions are softened.
  2. Next, add the sliced peppers and the sweet potatoes and cook for a few minutes until the potato starts to caramelise slightly.
  3. Add in the curry paste (see note above - check for spiciness!) and stir well to coat the vegetables.
  4. Add the coconut milk and bring up to the boil, before covering and reducing down to a low simmer to cook for a further 15 - 20 minutes, or until the sweet potatoes are cooked through.
  5. Whilst the curry is cooking, cook the rice according to packet instructions, drain and keep warm until serving.
  6. Cook the green beans in boiling salted water until just-cooked. Drain and add ⅔ of the cooked beans to the curry. Rinse the rest of the beans in cold water, cover and keep in the fridge to serve with the soup on day 6.
  7. Just before serving, stir the coriander through the curry, keeping a few chopped leaves for garnish if you like, and serve with the rice.