Thai green sweet potato, mushroom and bean curry
I love all sorts of curries but they’re normally a variety of Indian dishes. This time I went for a Thai green sweet potato, mushroom and bean curry which has got a lovely flavour and freshness to it. It’s a medium heat which is softened by the coconut milk. It is possible to make your own Thai green Curry paste but it takes quite a long time so in this recipe I used a shop bought version. I also used the pressure cooker which helps, I think, to intensify the flavour but if you don’t have one just extend the cooking time to about 40 minutes, but remember to stir frequently!
Ingredients
Method
- Heat the oil in the pan, then add the onion, garlic & ginger.
- Fry for a couple of minutes, then stir in the curry paste.
- Add all the vegetables and mix well together with the coconut milk & water.
- Season to taste, bring to the boil then put on the lid and bring up to pressure.
- Cook for 12-15 minutes then allow to depressurize naturally.
- Serve with fragrant Thai rice.