Creamy Sweet Potato Thai Red Curry

Ingredients 1 tablespoon coconut oil 1 medium sized white onion, peeled and finely diced 2 large sweet potatoes, peeled and cubed 1 cup green beans, chopped into three bite sized pieces) 1 red pepper, thinly sliced 3 tablespoons red thai curry paste 1 400g can coconut milk 8 kaffir lime leaves (optional but highly recommended) Salt + pepper, to taste Fresh coriander, to garnish 2 cups cooked white or brown rice, for serving 1 lime, cut into wedges (optional)

Directions Add the onion to a large frying pan or wok with the coconut oil. Fry for approximately five minutes. Add the curry paste and stir into the onions. Fry for a couple of minutes before adding the coconut milk. Add the vegetables and turn the stove to a high heat. Bring the curry to boil and leave boiling for the remainder of the cooking time. Stir occasionally. Add the kaffir limes leaves, salt + pepper and chopped chilli if desired. While the curry is cooking, prepare your rice. Cook as per instructions on packet. Strain and set aside. White rice should only take ten minutes to cook, so is a much faster option than brown rice for nights when you are short on time. To serve, top with fresh coriander and a slice of lime.

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