|700 g g|| sweet potatoes
(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
|1 bags bag|| green beans
|0.5 bunches bunch|| coriander
(leaves and stalks finely chopped )
|200 g g||long grain rice long grain rice|
Thai red sweet potato and green bean curry
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.
- 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.
- Next, add the sliced peppers and the sweet potatoes and cook for a few minutes until the potato starts to caramelise slightly.
- Add in the curry paste (see note above - check for spiciness!) and stir well to coat the vegetables.
- 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.
- Whilst the curry is cooking, cook the rice according to packet instructions, drain and keep warm until serving.
- 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.
- Just before serving, stir the coriander through the curry, keeping a few chopped leaves for garnish if you like, and serve with the rice.