Green Thai inspired sweet potato curry

Updated at: Wed, 16 Aug 2023 19:23:40 GMT

Step 1

Boil half a kettle. Preheat oven to 220C/Gas mark 7.

Step 2

Chop the sweet potato into 1cm chunks. Rinse the rice. Pour the water into a small saucepan with 1/4 tsp of salt. Bring to a boil. Add the rice and simmer with a slide for 20-25 minutes. Once cooked, drain and keep warm in the pan.

Step 3

Place the sweet potato onto a baking tray, season and drizzle with oil. Roast on the top shelf for 18-20 minutes.

Step 4

Halve the shallot and finely dice the shallot. Cut the baby corn into 2cm pieces. Zest the lime and cut it in half.

Step 5

Heat a frying pan on medium/high and fry the shallot in a drizzle of oil until softened (3-4 mins). Season. Add the baby corn for a further 2 minutes.

Step 6

Stir in the thai green curry paste, coconut milk, veg stock, and 125ml of water. Simmer for 3-4 mins.

Step 7

Add the spinach slowly. Then stir in the roasted sweet potato and lime juice (half a lime)

Step 8

Fluff up the rice and add the lime zest and juice from the remaining lime.

Step 9

Serve

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