Name: Thai green sweet potato, mushroom and bean curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tsp coconut oil; 1 onion, diced; 3 cloves garlic, finely chopped; ½ thumb size fresh ginger peeled and finely chopped; 2 Tbsp Thai Green Curry paste; 200g chopped mushrooms; 2 large sweet potatoes, peeled & roughly chopped; 1 large carrot, cleaned & chopped; 400g frozen broad beans; 400g frozen peas; 400g tin of coconut milk; 250 ml water; Salt & pepper

Thai green sweet potato, mushroom and bean curry

4 Jun 2020

by RickRock

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Sweet Potato, Mushroom & Bean Thai Green Curry

Background

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

2 tsp coconut oil
1 onion, diced
3 cloves garlic, finely chopped
½ thumb size fresh ginger peeled and finely chopped
2 Tbsp Thai Green Curry paste
200g chopped mushrooms
2 large sweet potatoes, peeled & roughly chopped
1 large carrot, cleaned & chopped
400g frozen broad beans
400g frozen peas
400g tin of coconut milk
250 ml water
Salt & pepper

Instructions

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.