Thai Green Curry

INGREDIENTS:

• Sweet Potato

• Shallots

• Tenderstem Broccoli

• Red Bell Peppers

• Mushrooms

• Asparagas

• Baby Corn

• Thai Green Curry Paste

• Coconut Milk

• Fresh Coriander

• Fresh Ginger

• Fresh Garlic

• Fresh Chilli

• Fresh Lime

Green Thai curry is one of the easiest and tastiest meals to make. I have listed the veggies I used in the pictures but you can use whatever veg you fancy. This is a great dish if you are feeling slightly under the weather as it includes all the healthy, fresh ingredients that are used to boost the immune system. I would note that coconut milk is NOT the same as the reduced fat version, and would strongly suggest you don’t opt for the thinner, reduced fat option as it will make the curry slightly watery and lessen the flavour.

METHOD:

Chop the sweet potato into small chunks, slicing off the outer, bitter skin. Place some foil onto of an oven tray and add your chopped chunks of potato. Cover them in oil, garlic powder, salt and pepper. Put them in the oven to cook for 15-20 mins on 180°C.

Whilst these are cooking in the oven, heat a little oil in a pan on a low-medium heat. Finley chop the shallots and add them to the pan. Chop the skin off a small chunk of ginger and grate directly into the pan. Crush 3 cloves of garlic into the pan as well as one finely chopped chilli.

Chop all your veg and add to the pan. Always put mushrooms in last (other than spinach).

Add your green Thai curry paste and mix it in to the veggies. Put a lid on the pan and let your veg cook for 10 mins on medium heat.

Add your tin of full fat coconut milk, a handful of fresh coriander and the juice of half a lime. Once your sweet potato has cooked add it to the pan.

Season with salt and pepper. Cook for a further 5-8 mins and serve on rice.