Ingredients for Green Curry paste (serves 4)
Ginger x 2cm
Green chillies x 2
Garlic x 3 cloves
Ingredients
Onion x 1
Green Beans x 100g
Sugar Snap peas x 100g
Pak Choi x 2 head
Baby Corn x 100g
Sweet Potato or Butternut Squash x 150g
Oil x 20ml
Green Pepper x 1
Lime leaves x 3
Coconut Milk x 400ml
Coconut cream x 40g
Coriander fresh x 20g
Lime wedges x 1
Rice Basmatie x 200g
Lemon grass x 2 stick
Method
- Make the green curry paste with garlic, green chillies and ginger, blend until a paste
- Boil the rice for about 8-10 min, then drain and rinse with cold water
- Prep the Vegetables, cut the baby corn lengthways, slice the onion, pepper pak choi
- Peel and dice the sweet potato or butternut squash
- Blanch the green beans for 2-3 min or until just tender
- Add the oil to a pan and sweet down the sweet potato or butternut squash, until still firm in the
centre. - Add the green curry paste and fry for 1 min, then add the all the prep vegetable and stir fry for
2min - Add the coconut milk, lemon grass, lime leaves and cook until all the vegetables are cooked
but still tender, if it a little wet and the coconut cream to thicken - Add the lime juice and chopped coriander
Re heat the rice and serve
