Pear and kumara green curry
( SERVES 4 )
The flavour of this yummy curry is enhanced by the pears.
|1||Onion, medium, diced|
|1 Tbsp||Canola oil|
|2 Tbsp||Grated root ginger|
|2 cloves||Garlic, crushed|
|1 Tbsp||Thai green curry paste|
|1 Tbsp||Soy sauce|
|1 Tbsp||Rice wine vinegar|
|2 cups||Vegetable stock|
|410 g||canned slice pears|
- Pan-fry the onion in the oil in a medium-large saucepan, until softened. Stir in the ginger and garlic and cook gently for 30 seconds. Stir in the curry paste, soy sauce and vinegar then add the vegetable stock.
- Drain the pears, reserving the juice. Add the juice to the saucepan. Simmer for 5 minutes. Add the kumara and simmer for 10 minutes or until just tender. Add the carrot and sliced pears and cook for another 5 minutes.
- Just before serving, stir in the coconut milk, coriander and lemon juice and heat through.
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