A simple and vibrant green curry recipe packed with flavour and vegetables. Try swapping the veg for roast eggplant, broccoli or add tofu for a different twist.
1-2 sweet potato, in 2cm chunks
1 brown onion, thin sliced
250g button mushrooms, thin sliced
1 bunch of coriander, reserve leaves to garnish
1 green chilli, deseeded
3 cloves of garlic
2cm piece of ginger
4 kaffir lime leaves
1 lemongrass stalk, outer leaves removed
1x 400ml can coconut milk
250ml-500ml vegetable stock
1 bunch of Asian greens, roughly chopped
3 spring onions, thin sliced
1. Heat the oven to 200C. Line a baking tray with baking paper. Place the sweet potato, drizzle with olive oil and season. Roast in the oven for 25 minutes or until soft and caramelised.
2. Place the coriander stalks, green chilli, garlic, kaffir lime and lemongrass in a blender with a splash of water and blend to a chunky paste.
3. Heat a large saucepan over a medium heat with oil. Add the mushrooms and onion and cook until softened, about 8 minutes. Add the coriander paste and fry for 2 minutes until fragrant. Add the coconut milk and veg stock. Bring to a simmer and cook for 10 minutes or until the mushrooms are cooked. Add the sweet potato and Asian greens to the pan to wilt. Taste and season, adding more veg stock if it seems too dry.
5. Transfer to bowls and serve with rice. Top with the coriander leaves and spring onion to serve.