Coconut milk, green curry paste and roasted sweet potato make a curry that is fast on a weeknight but tastes like it simmered all day.
Ingredients#
- 2 tbsp green curry paste
- 400ml coconut milk
- 1 large sweet potato, cubed and roasted
- 200g green beans, trimmed
- 1 tbsp fish sauce
- 1 tsp palm sugar
- Thai basil leaves, to serve
Method#
- Fry curry paste in a splash of oil until fragrant.
- Add coconut milk and bring to a gentle simmer.
- Add roasted sweet potato and green beans, simmer 8 minutes.
- Season with fish sauce and palm sugar.
- Finish with Thai basil and serve over rice.
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