Butterbean and Sweet Potato Thai Green Curry
A plant based twist on the authentic Thai Curry, with a creamy coconut & lime sauce, courgette, sweet potato, green vegetables and fresh coriander; best served with a sticky white rice
Try cooking in the slow cooker, add all ingredients on high and cook for 2 hours then add the green vegetables for the a further 30-60 minutes, garnish with the coriander before serving (add an extra 100ml of water for this method)
Cooking Method
- Heat up a large deep sided frying pan or saucepan, then add the coconut oil
- Add the diced sweet potato and cook for a few minutes on medium heat
- Add the diced white onion, cook until soft and then add the carrot and cook down for a minute
- Mix in the coconut milk
- Bring the coconut milk to a simmer & add the Pureety Thai Green Curry seasoning
- Add the drained butterbeans & diced courgette, stir through and bring back to the simmer
- Add the mangetout to the pan and cook for 2-3 minutes then add the fresh coriander and lime juice
- Enjoy with some sticky rice
Ingredients
- 150g White Onion , Sliced
- 400ml Coconut Milk
- 300ml Water
- 60g Carrot , Grated
- 300g Sweet Potato , Diced 1cm
- 200g Courgette , Diced 1cm
- 100g Mangetout , Sliced (finely)
- 400g Butterbeans , Drained
- 10g Coriander , Sliced (finely)
- 2tbsp Coconut Oil
- 1/2ml Lime , Juiced
Reviews
Feel the love...
No love just yet... If you have tried our Butterbean and Sweet Potato Thai Green Curry why not leave a review!