There is nothing so satisfying for washing up dodgers, than making something truly delicious in one pan. Throw it all in, simmer away and all hail, an amazing result.
This is one of my weekday go to dishes, mostly because it is adaptable to the ingredients I have to had in my fridge and it needs very little tending to. The sweet potato can easily be swapped with the other sweet orange root, carrot, or in fact squash/ pumpkin, depending on what is at hand.
It also goes from stove to table in 20 minutes or less, which is always a plus if you are as an impatient cook as I am, when I am hungry. The recipe is naturally vegan (and of course vegetarian) but in the essence of thriftiness, the addition of a little leftover cooked chicken, or a few raw prawns can be added for the final few minutes of cooking, for that extra bit of protein, if you fancy it.
Brown vs white rice : In most cases I recommend using brown rice in cooking, but this is one of the few dishes which is at its best with basmati, or sticky white rice. It is something about the texture and fluffiness of the rice, it works so well soaking up the rich coconuty liquid in a way unequaled by the more grainy brown rice. Of course you can use brown if you prefer, but I don’t think it is as delicious in this recipe. If you do choose to opt for white, both the thai short grain rice, or arborio risotto rice work equally as well.
Thai Green Curry with Sweet Potato
I use a shop bought green curry paste for this recipe, for no other reason than speed and convenience. It is important to check the label of any paste you do buy, because the quality varies so greatly. Opt for one without sugar and any added preservatives. Also, if you are veggie, or vegan, feel free to leave out the fish sauce
- 2 teaspoons coconut oil
- 2 cloves garlic, crushed
- 2 heaped tablespoons green curry paste
- 1/2 long green chilli
- a small handful of coriander
- 250ml/ 1 cup coconut milk
- 1 teaspoon tamarind paste
- 1 tablespoon fish sauce
- 2 medium/small sweet potatoes
- 1/2 green pepper, seeds removed
- 1 lime, juice and 1/2 teaspoon zest
- 1 teaspoon brown rice syrup, or honey
- 1 cup basmati rice
Chop the sweet potatoes into 1-inch sized cubes and the green pepper into rough chunks
Add a saucepan to the stove and heat on a medium heat. Peel the bashed garlic and roughly chop. Add the garlic to the pan, with the coconut oil and gently fry for a couple of minutes, then add the thai green curry paste, moving it around the pan, and continue frying for a further two minutes.
Meanwhile, place half the coconut milk in a blender with the coriander, fish sauce, tamarind paste and the green chilli and blend until you achieve an even textured, smooth green paste.
Add the blended coconut milk, honey, lime zest and the remaining coconut milk to the pan and mix to combine. Finally add the sweet potatoes and the green pepper.
Simmer the curry with a lid on for 15-20 minutes, or until the sweet potato is cooked. Then squeeze in the juice of half a lime. Chop the other half of lime into wedges, for serving
Whilst the curry is simmering, put your rice on to cook. Place the cup of rice under the sink to wash for a couple of minutes, then add the rice to a saucepan with 500ml/ two cups of cold water. Place a lid on the pan and bring to the boil. Once the water is boiling, reduce the heat to its lowest, gentle simmer. Cook for 15 minutes, until all of the water has dissolved and the rice is looking soft and sticky.
Dollop the rice into bowls and serve with the warm, thai green curry.