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Thai Style Sweet Potato and Vegetable Curry

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2.5 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 30ml oil
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 red bell pepper, cut into cubes
  • 1 green bell pepper, cut into cubes
  • 2 Tablespoons red Thai curry paste
  • 1 tin coconut mil
  • ½ tin water
  • 750g sweet potato, peeled and cut into cubes
  • 100g baby corn, cut in half lengthways
  • 2 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons lemon juice
  • 100g green beans
  • Fresh coriander for garnish

DIRECTIONS

  1. Heat the oil in a pot and fry the onion and garlic until soft but not brown.
  2. Add the cubed peppers and fry for 3 minutes.
  3. Add the red Thai curry paste and fry for a minute, then add the coconut milk and water.
  4. Add all the remaining ingredients, except the beans and coriander.
  5. Bring to a simmer and simmer for 20 minutes with the lid on.
  6. Place in the Wonderbag, seal and leave for 2 ½ hours.
  7. Open the bag, check the potatoes are soft and stir in the green beans and chopped coriander.
  8. Serve with Basmati rice, cooked in the Wonderbag.