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Easy prep
Spicy
Dairy Free
Gluten Free

Thai-Coconut Green Curry

with Sweet Potatoes, Green Beans & Jasmine Rice

Cooking time

15 minutes

Servings

2 / 4

Calories

1070 /serving

At Goodfood, we’re big fans of all things coconut and curry. There’s just something glorious about the combination of rich coconut milk, spicy green curry and the perfect selection of the freshest seasonal vegetables to soak up all that flavour. Enhanced with a pop of lime and cilantro and a dash of toasted cashews, our sweet potato and green bean curry on a bed of fragrant jasmine rice is a true vegetarian delight!

We will send you:

  • 100g Trimmed green beans
  • 15ml Ginger paste
  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Lime
  • 450g Diced sweet potatoes
  • 225g Jasmine rice
  • 400ml Coconut milk
  • 25g Roasted cashews
  • 36g Green curry paste

You will need:

Olive oil
Salt & pepper
Small pot
Large pot
Small pan
Peeler
Zester
Total Fat
70 g
Saturated Fat
40 g
Sodium
1560 mg
Total Carbs
105 g
Sugars
13 g
Protein
15 g
Fibres
10 g
Preparation
a picture
Start the curry
In a large pot, heat a drizzle of oil on medium. Add the garlic and ginger paste; season with S&P. Cook, stirring frequently for 30 seconds to 1 minute, until softened and fragrant. Add half or as much of the curry paste as you’d like (depending on how spicy you want the dish to be). Cook, stirring frequently for 30 seconds to 1 minute, until the curry paste is toasted and fragrant.
a picture
Add the vegetables
Zest and quarter the lime. Add the onion and sweet potatoes to the pot; season with salt (if the pot seems dry, add a drizzle of oil). Cook, stirring frequently, 4 to 6 minutes or until the onion has softened. Stir in the lime zest, coconut milk (shaking the can before opening) and ¾ cup of water (double for 4 portions). Simmer, stirring occasionally, 6 to 8 minutes or until the sweet potato is tender when pierced with a fork. When there is 3 minutes left of cooking, add the green beans to the pot of curry.
a picture
Toast the cashews
While the curry simmers, heat a small, dry pan on medium. Add the cashews and toast, stirring frequently, 1 to 2 minutes or until lightly browned and fragrant. Transfer to a cutting board and roughly chop.
a picture
Warm the rice & serve
Using a knife, poke a small hole in the bag of rice; microwave 1 to 1½ minutes, until heated through. Transfer to a bowl. Stir in the juice of ½ the lime wedges to the pot; season with S&P to taste. Divide the rice and finished curry between your bowls. Garnish with the toasted cashews, cilantro (roughly chop the leaves and stems) and remaining lime wedges. Bon appétit!