Thai Green Curry Recipe with Sweet Potato & Green Beans
Description:
This Thai Green Curry with Sweet Potato & Green Beans is a comforting and aromatic dish that brings together the vibrant flavors of Thai cuisine. Infused with lemongrass, coriander, kaffir lime leaves, and a rich coconut base, this vegetarian curry is a perfect balance of spicy, creamy, and subtly sweet notes. Paired with steamed rice and a tangy zucchini salad, it makes for a delightful dinner option.
Cuisine: Thai
Course: Dinner
Diet: Vegetarian
Ingredients
For the Thai Green Curry Paste:
| Ingredient | Quantity |
|---|---|
| Ginger (finely chopped) | 1-inch piece |
| Garlic (finely chopped) | 5 cloves |
| Green Chillies | 3 |
| Lemongrass (peeled and chopped) | 5 stalks |
| Coriander (Dhania) Leaves (finely chopped) | 1/3 cup |
| Coriander (Dhania) Seeds (ground) | 1 tablespoon |
| Kaffir Lime Leaves (chopped) | 2 |
| (Alternatively, use lemon zest) |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Green Beans (French Beans, cut into 1-inch pieces) | 1 cup |
| Sweet Potato (peeled and cut lengthwise) | 1 medium-sized |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Thai Yellow Curry Paste | 1 tablespoon |
| Brown Sugar (Demerara Sugar) | 2 teaspoons |
| Coconut Milk | 3 cups (divided) |
| Salt | To taste |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Instructions
-
Prepare the Thai Green Curry Paste:
- In a blender or food processor, combine the ginger, garlic, green chillies, lemongrass, kaffir lime leaves, coriander seeds, and fresh coriander leaves.
- Add 1/4 cup of water to help blend the ingredients into a smooth paste. Set aside.
-
Cook the Sweet Potato:
- In a pressure cooker, add the sweet potato, a pinch of turmeric powder, salt, and 3 tablespoons of water. Close the lid and cook for 1 whistle.
- After the first whistle, allow the pressure to release naturally. Once done, open the lid and set the sweet potato aside.
-
Cook the Green Beans:
- In the same pressure cooker, add the green beans, salt, and 2 tablespoons of water. Cook for 1 whistle and then immediately release the pressure by running it under cold water. Set the beans aside.
-
Cook the Curry:
- Heat oil in a large pan or wok over medium heat.
- Add the prepared curry paste and sauté it for a few minutes until it begins to bubble and releases its fragrance.
- Add the brown sugar and stir well to dissolve.
- Pour in 1 cup of water, followed by the coconut milk (1 cup at a time). Stir everything together to create a creamy base for the curry.
- Add the cooked sweet potatoes and green beans to the pan. Stir gently to combine, ensuring the vegetables are coated with the curry sauce.
- Adjust the salt to taste and bring the curry to a brisk boil for a couple of minutes, allowing all the flavors to meld together.
-
Serve:
- Once the curry has thickened and become aromatic, remove it from heat.
- Serve the Thai Green Curry with Sweet Potato & Green Beans hot with steamed rice.
- For a more complete meal, pair it with a Zucchini Salad with Thai Hot Chilli Dressing for a zesty, refreshing contrast.
Serving Suggestions
This rich and creamy Thai Green Curry pairs perfectly with a bowl of warm, fluffy steamed jasmine rice. For added freshness, serve alongside a light salad, such as a Zucchini Salad with a spicy Thai dressing. The balance of heat, sweetness, and creaminess makes this dish an ideal choice for a comforting dinner that’s both wholesome and flavorful.
Tips for the Best Thai Green Curry:
- Curry Paste Consistency: If you prefer a thinner curry, feel free to add extra coconut milk or water to reach your desired consistency.
- Adjusting Spice Level: You can adjust the heat level by using more or fewer green chillies in the paste.
- Vegetable Variations: You can experiment with other vegetables like bell peppers, zucchini, or carrots for added texture and flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~350 kcal |
| Protein | ~4 g |
| Carbohydrates | ~35 g |
| Dietary Fiber | ~6 g |
| Fat | ~22 g |
| Saturated Fat | ~17 g |
| Sodium | ~400 mg |
| Sugars | ~7 g |
(Nutritional values are estimates and can vary based on ingredient variations and portion sizes.)
This Thai Green Curry with Sweet Potato & Green Beans is the ultimate vegetarian comfort food, bursting with fresh, fragrant Thai flavors. Its creamy texture from the coconut milk, combined with the earthy sweetness of the sweet potato and crisp green beans, makes it a perfect dish for a cozy dinner. Whether you’re cooking for yourself or sharing with loved ones, this curry is sure to impress!
