Clean vegetable thai green curry
This simple, yet delicious dish serves 2-4. Great to eat as leftovers – not so great to freeze due to courgettes and peppers it has become a firm favourite in our house especially when we’re in the mood for being indulgent!
Prep time is around 15 mins, and it’ll take 2-25 mins to cook.
1 medium onion
1 large / 2 small courgette, sliced
1 large sweet potato, cut into 1” squares
1/4 butternut squash, cut into 1” squares
1 small packet mange tout / green beans
1 red pepper, sliced
1-2 tsps Thai green curry paste
Prawns or other fish to add if you fancy it.
2 cans coconut milk (or if you’re on a budget, you can swap a tin of coconut milk for a tin’s worth of vegetable, chicken or fish stock)
1-2 teaspoons thai green curry paste (depends on how hot you like it! If you start with one, you can always add a second once you’ve tasted after adding the coconut milk).
Sweat the onion for a couple of minutes, then add the sweet potato, and squash and stir. Add the curry paste, pepper, courgette and mange tout/green beans, stir, then add the coconut milk, cooking for around 20 mins until the veg are soft and yielding.
If you fancy some meat or fish in it, add in chicken at the beginning, or fish 5 mins before the end of cooking time.
Serve on a bed of steamed kale, or broccoli florets, or wilted spinach.