with baby corn and coriander
This slightly spicy Thai-inspired curry boasts an array of vibrant veg. Tender baby corn, softened roasted sweet potato and piquant chilli all bring a different element to the table. Served on a bed of zesty lime rice and topped with coriander, this dish is fresh as well as filling.
Utensils
Tags
Jasmine Rice
150 grams
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Sweet Potato
1 unit(s)
Coriander
5 grams
Baby Corn
150 grams
Ginger
1 unit(s)
Lime
1 unit(s)
Thai Style Spice Mix
1 sachet(s)
Chilli
1 unit(s)
Carrot
1 unit(s)
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot. Chop carrot and sweet potato into 2cm chunks (peeling optional).
- Add the veg to a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve the baby corn lengthways. Zest and quarter the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- When the sweet potato has been cooking for 20 mins, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the baby corn and stir-fry until softened, 3-4 mins. Season with salt and pepper.
- Add the Thai spice, ginger and chilli (use less if you don't like spice) and fry until fragrant, 1 min.
- Pop in the red Thai paste, coconut milk and 50ml water (per 2P). Simmer for 2-3 mins.
- Stir the roasted veg through the curry.
- Add a squeeze of lime juice.
- Stir in a splash of water if the curry is too thick.
- Season to taste with salt, pepper and more lime juice if desired.
- Mix the lime zest into the rice, fluffing it up as you go.
- Divide the rice between bowls and top with the sweet potato curry.
- Finish with a sprinkling of coriander.
- Serve any remaining lime wedges alongside for squeezing over.
2868
kJ
Energy (kJ)
686
kcal
Energy (kcal)
25
g
Fat
15.4
g
of which saturates
104
g
Carbohydrate
14.4
g
of which sugars
1.2
g
Dietary Fiber
12.7
g
Protein
0
mg
Cholesterol
3.44
g
Salt
