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Home > Recipes > Thai inspired kumara and coconut curry

Thai inspired kumara and coconut curry
( SERVES 4 )

Jo Wilcox

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Thai inspired kumara and coconut curry

Photo by Nick Tresidder

No ratings yet

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.

Ingredients

2 Tbsp Olive oil
1 Onion, diced
1 Tbsp Fresh ginger, sliced
1 clove Crushed garlic
1 Tbsp Thai green curry paste
½ cup Rice
1 Orange kumara, or gold kumara, peeled and diced
1 can Coconut cream
2 cups Vegetable stock
125 g Green beans, cut into 3-4cm lengths
60 g Baby spinach, leaves
½ cup Toasted cashew nuts, chopped
1 bunch Coriander, chopped

Directions

  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. 
  3. 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.
  4. Serve and top with cashews and fresh coriander.
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https://www.eatwell.co.nz/recipe/9646/Thai-inspired-kumara-and-coconut-curry/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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