This Thai curry features a delicious and authentic coconut and lime flavoured sauce.
Ingredients
- 350g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
- 60ml (1/4 cup) cold water
- 240g can coconut cream
- 125ml (1/2 cup) boiling water
- 2 teaspoons olive oil
- 500g pork fillet, cut into 1.5cm pieces
- 60g (1/4 cup) Thai green curry paste
- 1 bunch broccolini, cut into 3cm lengths
- 100g green beans, topped, cut into 3cm lengths
- 2 teaspoons brown sugar
- 1 teaspoon fish sauce
- 1 tablespoon fresh lime juice
- Fresh coriander leaves, to serve
- Steamed jasmine rice, to serve
Method
- Step 1Place the sweet potato in a shallow microwave-safe bowl. Add the cold water. Cover and cook in microwave on high/800watts/100% for 3 minutes or until almost tender. Drain.
- Step 2Combine the coconut cream and boiling water in a bowl.
- Step 3Heat the oil in a wok over high heat. Add the pork and stir-fry for 2 minutes or until browned. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut cream mixture and bring to a simmer. (To freeze, see notes.)
- Step 4Stir in the sweet potato, broccolini and beans. Simmer for 5 minutes or until the sweet potato is tender and the broccolini is bright green and tender crisp.
- Step 5Add the sugar, fish sauce and lime juice and stir to combine.
- Step 6Divide the curry among serving bowls. Sprinkle with coriander and serve with steamed rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1533 kj
Energy
17g
Fat Total
11g
Saturated Fat
4g
Fibre
33g
Protein
69mg
Cholesterol
500.17mg
Sodium
10g
Carbs (sugar)
18g
Carbs (total)
Notes
To freeze: Make the recipe to the end of step 3. Remove the wok from the heat. Omit step 4. Add the sweet potato, broccolini and beans, and stir until well combined. Transfer the curry to a 1L (4-cup) capacity freezerproof airtight container. Set aside to cool slightly. Seal. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the curry in the fridge overnight or until thawed. To reheat: Transfer the thawed curry to a medium saucepan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until the sweet potato is tender, the broccolini is bright green and tender crisp, and the curry is heated through. Continue recipe from step 5.
Variation: For a Thai red chicken curry, replace the Thai green curry paste with 60g (1/4 cup) Thai red curry paste. Replace the pork with 500g chicken thigh fillets, cut into 1.5cm pieces.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste