NZ Woman's Weekly

Thai inspired kumara and coconut curry

Thai inspired kumara and coconut curry
  • Servings

    4
  • Meal Origin

    Thai

Adding the rice to this fragrant curry transforms this dish into a one-pot wonder. Make it as hot and spicy as you like by adjusting the curry paste.

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 tbsp fresh ginger, sliced
  • 1 tbsp Thai green curry paste
  • 2 medium orange or gold kumara, peeled and diced
  • ½ cup rice
  • 2 cup vegetable stock
  • 1 can coconut cream
  • 125g green beans, cut into 3-4cm lengths
  • 60g baby spinach leaves
  • ½ cup cashews, toasted and chopped
  • 1 bunch coriander, chopped

1 Heat the oil in a saucepan and saute the onion, garlic, ginger and curry paste for 3-4 minutes over a medium heat until soft and fragrant.

2 Add the kumara, rice and stock and simmer for 8-10 minutes. Add the coconut cream, green beans and spinach, and cook for at least 3 minutes until the veges are tender and rice is al dente.

3 Serve and top with cashews and fresh coriander.

Photos: Nick tresidder • Props: Natalie Hoelen

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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One Response to “Thai inspired kumara and coconut curry”

  1. tineke123 Aug 21 2013, 5:30pm

    Made it from the mag and boy, demolished within 5 minutes by the family, yum yum!

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