Thai Green Curry with Sweet Potato, Spinach & Red Pepper
Ingredients
Thai Green Curry Paste
- 2 large cloves garlic peeled
- 2 green or red chillies stalks and seeds removed
- 1 tbsp lemongrass paste you can sub this with lemon zest from 1 lemon if needed
- 5 spring onions ends removed
- 2 inch fresh root ginger peeled
- 4 dried kaffir lime leaves
- 50 g fresh coriander
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1 tbsp tamari
- 1 tbsp tamarind paste
- 1 tbsp apple cider vinegar
Rest of ingredients
- 2 blocks firm tofu
- rice required quantity per person
- 2 large sweet potatoes peeled, cubed
- 2 large sweet red peppers very thinly sliced
- 600 mls hot vegetable stock
- 1 tin coconut milk
Instructions
Green Thai Curry Paste
- Place all of the curry paste ingredients into a food processor and blitz until smooth. If you do not have a food processor, you can grind the paste in a large mortar and pestle.
Remainder of the recipe
- Place the peeled and cubed ssweet potato into a steamer and steam for 10-12 mins or until soft.
- Rinse the rice under cold running water for a few minutes, then add it to a pan, cover with about 2" water and a bring to the boil. Leave to simmer for about 25 minutes or as per packet instructions.
- Next, press the tofu to remove the excess water (see images above). Cut the tofu into bite sized cubes. Add it to a large frying pan or wok and dry fry for a few minutes to reduced moisture and give it a more firm texture.
- Next, add the steamed potatoes, coconut milk, veg stock and sweet red peppers to the pan and stir to combine. heat through for about 5 minutes.
- Now add the spinach leaves and stir through. Heat for a further few minutes before serving with the rice.
Notes
Fresh coriander, black sesame seeds and a squeeze of lime juice to serve.
Tried this recipe?Let us know how it was!