Make this at the same time as the green Thai chicken curry and you’ll have two flavourful dinners to enjoy.
PREP 5 MINUTES
COOK 20 MINUTES
500g chopped sweet potatoes, frozen or fresh
splash of sesame or vegetable oil
115g chopped onions, frozen or fresh
around 6 tbsp Thai red curry paste (check label for guidelines, as different brands vary in strength)
1 red pepper, sliced
100g green beans, trimmed
400g can coconut milk
cooked rice or noodles, to serve
1 small bunch coriander, chopped, to serve
1. Bring a large pan of water to the boil, add the sweet potatoes and cook for 10-12 minutes, until tender.
2. Heat a splash of sesame or vegetable oil in a deep frying pan or wok, then add the onions and cook, stirring, for 4-5 minutes, until golden. Add the curry paste, red pepper and green beans and stir until the vegetables are well coated in the paste.
3. Drain the sweet potato using a colander and add to the frying pan or wok along with the coconut milk. Stir the mixture to combine, then leave to simmer for 5-10 minutes, until the vegetables are tender.
4. For a milder, child-friendly version of this curry, simply stir some crème fraîche through the sauce before serving.
TO SERVE The curry is ready to be served, spooned over a bed of cooked rice or noodles, garnished with freshly chopped coriander.
TO FREEZE Set the curry aside to cool to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months. Reusable freezer bags save space and prevent ‘freezer burn’ as excess air is removed before sealing.
TO COOK FROM FROZEN Remove the curry from the freezer and allow to defrost fully in the fridge. It can then be reheated in a pan on the stove until piping hot and served as described on the opposite page.
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