Super Green Thai Curry
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2
Nutrition: Per serving
Energy
188 Kcal
Fat
5.7g
Saturates
2.2g
Sugars
14g
Salt
1.3g
Go green with this plant-packed Thai curry. Using coconut unsweetened drink instead of coconut milk keeps the saturated fat down.
Ingredients
Small bunch coriander
Small bunch spring onions, white and green parts separated
100g spinach leaves
300 ml Coconut Unsweetened drink
1-2 tbsp. (depending on heat preference) green curry paste, choose the lowest salt you can find
50g peas
1 medium sweet potato, peeled and cut into 2cm cubes
8 cherry tomatoes, halved
100g baby sweetcorn, in half through the middle
Juice of 1 lime
1 tsp sunflower oil
1 tbsp reduced salt soya sauce
Ground black pepper
Method
Preheat the oven to 180C. Toss the sweet potato in the sunflower oil, season and roast in the oven for 20 minutes until soft
Add the spinach, spring onion tops, coriander (leaves and stems), green curry paste, soya sauce or tamari and Coconut Unsweetened drink to a blender or food processor and blend until smooth
In a large frying pan over a medium heat sauté the baby corn for 2-3 minutes until starting to colour, add in the tomatoes and sauté for 30 seconds
Lower the heat and add in the green sauce, peas and sweet potato heating through until the sauce is hot
Finely chop the white parts of the spring onion. Add the lime juice to the curry and season with ground black pepper. Sprinkle over the spring onions and serve with brown or white rice.