This Red Thai Sweet Potato curry is a tasty exotic flavour explosion easily boasting 3 of your 5 a day. Make it as spicy as you like perfect for a all in one family meal.
2 Medium Sweet Potato, peeled and chopped into bitesize pieces
1 Onion, diced
2-3 Tbsp The Greedy Fox Red Thai Curry Paste
A small handful chopped green beans
1X400G Tin reduced fat coconut milk
1veg stock cube
1 Red Pepper, deseeded and sliced
1 Lime, half juiced half cut into wedges to serve
Fry the onion over a med/high heat in the oil in a large saucepan or wok for 5 mins.
Stir in The Greedy Fox Red Thai Paste and cook for a further 2 mins.
Add the sweet potato and toss to coat then carefully pour over the coconut milk, half fill the coconut milk tin with cold water and crumble in the stock and add to the frying pan/wok bring to the boil and simmer for 15 mins.
Put the red pepper, green beans, mini sweetcorn and mange tout in the curry simmer for another 5-10mins until all the veg is cooked through.
Taste and season accordingly
Squeeze over lime juice and stir through coriander.
Serve this Red Thai Sweet Potato Curry over boiled rice.