Ooo there’s nothing like a tasty curry to get our mouths watering and this spicy Thai option is no exception. With plenty of veggies and a flavour-packed sauce, it’s an easy, speedy culinary delight.
Prep time: 20 mins
Ingredients (serves 4)
2 American sweet potatoes, peeled and cubed
1 head of broccoli
1tbsp coconut oil
1 onion, cut into quarters
1tbsp yellow thai curry paste
2 cloves garlic, finely chopped
2cm fresh ginger, in thinly sliced
1 red pepper, cut into narrow rings
200ml coconut milk
400ml vegetable stock
1 stalk lemongrass, roughly chopped
Pinch of salt
Juice of half a lime
Handful fresh coriander, chopped
Method
Steam or blanch the broccoli until al dente, then rinse with cold water.
Dry the broccoli and lightly char in a very hot pan and set aside.
Heat the coconut oil in a large wok or frying pan and brown the sweet potato cubes.
Add the onion and fry for 2 to 3 minutes, then add the curry paste and stir well. Add the garlic, ginger and pepper and stir gently.
Next, add the coconut milk, stock and lemongrass and bring to a gentle simmer for around 10 minutes.
Add the broccoli to the pan and season with a pinch of salt.
Split the curry between four plates, sprinkle with the lime juice over the plates, and scatter over the fresh coriander.
Serve with fragrant Thai rice.
