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!

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 40

Servings: 6 people

Cuisine: ASIA, Thai

Calories: 1234

Ingredients Method

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
200 g chopped mushrooms
2 large sweet potatoes peeled & roughly chopped
1 large carrot cleaned & chopped
400 g frozen broad beans
400 g frozen peas
400 g tin of coconut milk
250 ml water
Salt & pepper

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.