Sweet potato Thai green curry

Ingredients

1 bunch of coriander
4 cloves of garlic
2 hot chillies
1 thumb of ginger
1 lemon grass
1 lime
2 sweet potatoes (peeled)
1 aubergine
1 large red onion
150g mushrooms
2 peppers
1 tin of coconut milk
Soy sauce
3 lime leaves

Rice and spring onions (to accompany)

Method

To make the green curry paste slice the lemon grass and blend it in a food processer with the coriander, garlic, chillies, ginger and lime juice.

Slice the onion and fry it in some oil. Chop the peeled sweet potato into small chunks and add it to the onion along with the aubergine, peppers, mushrooms and lime leaves. Add the green curry paste to the vegetables alongside the coconut milk and soy sauce. Leave it to stew for a good 20 – 25 minutes and make the rice while you are waiting. Check the seasoning and add salt and pepper if it is needed.

Thai green curry

Tags: Aubergine, Curry, Main course, Peppers, Potatoes, Thai, Vegan