Many people associate pan-Asian cuisine with rich sauces that coat a few juicy pieces of meat, however it is not true. For starters, meat in those cuisines plays more of a flavouring role rather than the main ingredient. Chinese, Japanese, Indian and Thai cuisines use a lot of vegetables and serve them on a bed of differently flavoured rice or noodles.
This recipe doesn’t contain any meat at all, naturally, but it oozes with rich flavours. It is fragrant to make your dinner very tasty.
In this recipe I use a shop bought green curry paste. Just make sure yours contain no fish sauce or a lot of preservatives. On a day, when you feel inspired to make a paste from scratch, visit a good Asian grocery store to get all needed spices and herbs, and your dinner will be even better!
Read the recipe below, experiment with different veggies and enjoy a relatively quick and healthy fix for a nice and cozy dinner. Don’t forget to buy good quality wild rice (or at least wholesome organic one) and a bunch of fresh coriander (cilantro) to serve your curry with. Enjoy!
Sweet potato Thai green curry
Yield 3 servings
A fragrant and truly satisfying dish for you to enjoy. Mix and match your veggies, try it with mushrooms if you want. I love how sweet potato and aubergines match with some crunchy green beans in a spicy and fragrant curry.
To make enough curry for 3:
- 3 medium sweet potatoes
- 150 g green beans
- 100 g baby corn
- 1 medium sized aubergine (eggplant) thinly sliced
- a handful of any kind of leafy greens (kale, spinach, spring greens)
- 100 g beansprouts (optional)
- green curry paste
- 1 400 g can of organic coconut milk
- 1 tablespoons of coconut oil
- 2 tablespoons of chopped coriander
- 125 cooked wild rice to serve
Stat by chopping your sweet potatoes into cubes. Most of the time I peel them, however there is a lot of goodness in its skin, so if you've sourced organic sweet potatoes, simply wash them. Roast these cubes in a preheated oven for 12-15 minutes until soft but not mushy.
Heat up your green curry paste with a tablespoon of coconut oil. Add thinly sliced aubergine, baby corn, green beans and roasted sweet potato cubes. Mix well and let your veggies to be covered with the paste. Cook for a few minutes.
Add enough coconut milk to cover it all. Gently simmer for 5 minutes.
Sprinkle with an aromatic coriander and serve with wholegrain rice.
I love when my green curry stands for an additional 10-15 minutes for the veggies to infuse the flavours more and more...
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 35 g
Saturated Fat 29 g
Unsaturated Fat 6 g
Sodium 50 mg
Total Carbohydrates 94 g
Dietary Fiber 9 g
Sugars 1 g
Protein 14 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.