Pacific Rim Coconut Curry

Yields4 ServingsTotal Time35 mins

Bursting with flavour and spice, you’ll be forgiven for thinking you are far away on a desert island as you enjoy this delicious pacific rim curry.

2 COURGETTES (CUT INTO LARGE CHUNKS)

1 YELLOW PEPPER (CUT INTO LARGE CHUNKS)

1 RED PEPPER (CUT INTO LARGE CHUNKS)

1 LARGE ONION (SLICED)

350 g SWEET POTATO (PEELED AND DICED)

400 ml COCONUT MILK

½ JUICE OF ½ LIME

300 ml BOILING WATER

CURRY PASTE:

½ JUICE OF ½ LIME

2 tbsp FRESH CORIANDER LEAVES (CHOPPED)

2 GARLIC CLOVES

2.50 cups PIECE FRESH ROOT GINGER (PEELED AND COARSELY CHOPPED)

1 RED CHILLI (SEEDED)

1 GREEN CHILLI (SEEDED)

1 tsp SOFT BROWN SUGAR

To make the paste, put all the ingredients into a food processor or use a hand blender until smooth.

Heat Pure spread in a wok or large saucepan and fry the onion for 3 minutes.

Reduce the heat, add the paste and sweet potato and fry gently for 5 minutes, stirring occasionally.

Add the courgette, pepper, coconut milk and water. Simmer covered for 25 minutes, stirring occasionally.

Serve garnished with chopped coriander over boiled jasmine rice.

Nutrition Facts

Serving Size 4

Servings 4