Everyone’s favourite Thai dish- pure comfort and extremely moreish. It makes great leftovers (if there are any!) and is delicious over some fluffy quinoa. My’version is vegetarian but you can add in?chicken or prawns if you like.
250g of Sweet Potato or Butternut Squash, Peeled & Cubed
200g of Baby Corn
150g of Green Beans
400ml of Stock (Chicken or Veg)
200ml of Coconut Milk
For the Curry Paste:
4 Cloves of Garlic
Juice of Two Limes
1 Red Chili, Deseeded
1 Tablespoon of Sesame Oil
Thumb Sized Piece of Fresh Ginger
1 Lemon Grass Stalk
1 Large Handful of Coriander
Step 1: Add all of the curry paste ingredients to your food processor and blitz until you have a paste.
Step 2: Add about 1 tablespoon of coconut oil to a large pot on medium heat. When it’s melted add in almost all of curry paste, keeping back about a tablespoon. Let the curry paste lightly sizzle for a minute or two.
Step 3: Add in the sweet potato/squash and toss it around in the paste to coat it evenly. Cook on the same heat for about 5 minutes.
Step 4: Add in the baby corn and beans. Pour in the stock and coconut milk and adjust the heat to bring it to a boil. Turn the heat down a little and pop the lid on. Let it simmer away for about 15 minutes.
Step 5: Take off the lid and cook for a further 5-10 minutes, or until the sweet potato is soft.
Step 6: Stir in the remaining curry paste for a bit of extra zing and serve.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.