The Little Green Curry
January 16, 2015 | Serves 4
- 1 Can of Coconut Milk
- 300g of Sweet Potato or Butternut Squash, Peeled & Cubed
- 200g of Baby Corn (Sub if Paleo e.g. Peppers, Courgette)
- 150g of Green Beans
- 150ml of Stock (Chicken or Veg)
- 2 Kaffir Lime Leaves (optional)
For the Curry Paste:
- 4 Cloves of Garlic
- 1 Shallot or 1/2 an Onion
- Juice of Two Limes
- 1 Red Chili, Deseeded
- 1 Tablespoon of Sesame Oil
- Thumb Sized Piece of Fresh Ginger
- 2 Lemon Grass Stalks
- 1 Large Handful of Coriander
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.
Chop the stalk off the chilis and add them to your food processor. Chop the end and top quarter off each stalk of lemongrass and remove the hard outer leaf on each. Add them to the food processor with all of the other paste ingredients and blitz until you have a paste.
Place a large pot on medium heat. Open the can of coconut milk and scoop all of the coconut cream from the top (keep the rest of the liquid in the can to be added later) and add it to the pot. Let it heat up and then add in the curry paste and stir well until you have a creamy green sauce.
Add in the sweet potato/squash and toss it around to coat it evenly. Keeping the heat at medium, cook for about 5 minutes with the lid on.
Add in the baby corn and beans. Pour in the stock and the rest of the can coconut milk and pop the kaffir lime leaves in whole (remove when serving). Let it simmer gently for about 20 minutes, don’t let it come to a full boil.
Serve when the sweet potato is soft, with a sprinkling of fresh coriander.