First posted: Apr 27, 2020

Fifteen Minutes to Thai Green Curry


This is a weeknight go-to of ours that has more than enough flavour to be the star of the show.



Cooks in:        Serves:2

  • 1–2 Tbsp of your favourite Thai green curry paste
  • 1 x 400 ml can coconut milk
  • 250 ml good quality vegetable stock
  • 1 medium sweet potato, peeled and cut into 2cm cubes
  • 250 g mushrooms, thinly sliced
  • 2 generous handfuls of roughly chopped pak choy or baby spinach
  • 1 tsp coconut sugar (or your preferred healthy natural sweetener)
  • 1 Tbsp lime or lemon juice
  • 1 Tbsp soy sauce (or tamari for gluten free)
  • ½ cup jasmine or brown rice, cooked according to packet instructions (or use cauli rice for a lighter version). Alternatively, add in 200g rice noodles while cooking and serve as a big, comforting noodle bowl instead
  • ¼ cup roasted cashew nuts, or roasted salted peanuts
  • 2–3 Tbsp roughly chopped fresh coriander

What to do

1. To a large saucepan over medium-high heat, add 1 Tbsp oil and fry the curry paste until fragrant. Add the coconut milk and stock and bring it to a gentle simmer.

2. Add the sweet potatoes and leave to cook for 10 minutes, or until tender.

3. Meanwhile, cook your rice.

4. Add the mushrooms to the curry and cook for 3–4 minutes, and then add the remaining ingredients, except the lime juice, nuts and coriander, and cook for a further 2 minutes. Remove the saucepan from the heat.

5. Stir through the lime juice, check for seasoning (add a dash of soy sauce if necessary) and then serve immediately in warmed bowls with a sprinkling of nuts and fresh coriander.

Photo Credit Henk Hattingh

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