Sweet Vegetable and Coconut Green Curry |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Healthy by Lesly Waters. The book says to add 5 oz. marinated (Thai) tofu, but I prefer to leave it out most of the time unless I'm looking for it to be more filling. Ingredients:
2 teaspoons olive oil |
1 onion, peeled and minced |
2 1/2 tablespoons thai green curry paste |
3 medium sweet potatoes, peeled |
14 ounces canned light coconut milk |
1 cinnamon stick |
1 1/2 cups frozen peas |
2 tablespoons chopped cilantro leaves |
Directions:
1. Heat the olive oil in a pan. Add the onion and steam-fry for 5 minutes, then stir in the curry paste and cook for 1 minute.
2. Meanwhile, cut the sweet potatoes into 1-inch chunks. Add to the spiced onion and stir to coat with the mixture. Pour in the coconut milk and 2/3 cup water, and add the cinnamon stick. Bring to a boil, then cover and simmer for 20 minutes.
3. Stir in peas and tofu (if using), and cook for 3 more minutes. Scatter cilantro over the top and serve with Thai fragrant rice.
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