Thai Coconut and Sweet Potato Curry
with baby corn and jasmine rice
This slightly spicy Thai-inspired curry boasts an array of vibrant veg. Tender baby corn, softened roasted sweet potato and piquant chilli all bring a different element to the table. Served on a bed of zesty rice and topped with coriander, this dish is fresh as well as filling.
Tags:
Calorie Smart
•Veggie
•Spicy
•Vegan
•Climate Conscious
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Sweet Potato
5 grams
Coriander
150 grams
Baby Corn
1 unit(s)
Ginger
1 unit(s)
Lemon
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2587 kJ
Energy (kcal)618 kcal
Fat18.7 g
of which saturates14.8 g
Carbohydrate101.6 g
of which sugars13.9 g
Dietary Fiber0 g
Protein12.5 g
Cholesterol0 mg
Salt2.48 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Add the sweet potato to a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
2
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve the baby corn lengthways.
- Zest and quarter the lemon.
4
- When the sweet potato has 10 mins of cooking time to go, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the baby corn and stir-fry for 3-4 mins. Season with salt and pepper.
- Add the Thai spice, ginger and chilli (use less if you don't like spice) and fry until fragrant, 1 min.
- Pop in the red Thai paste, coconut milk and 50ml water (double for 4p). Simmer for 2-3 mins.
5
- Stir the roasted sweet potato through the curry.
- Add a squeeze of lemon juice.
- Stir in a splash of water if the curry is too thick.
- Season to taste with salt, pepper and more lemon juice if desired.
6
- Mix the lemon zest into the rice, fluffing it up as you go.
- Divide the rice between bowls and top with the sweet potato curry.
- Finish with a sprinkling of coriander.
- Serve any remaining lemon wedges alongside for squeezing over.
