AuthorMarika RosebergDifficultyBeginnerRoughly chop all ingredients for the curry paste and blitz in a blender or food processor until smooth. Cook quinoa according to instructions on the packaging.
Peel and dice sweet potato into 1cm cubes and cut bell pepper into thin strips. Using a vegetable peeler ribbon carrots.
Reduce the heat to medium-low, add the Thai green paste and heat 4-5 Minutes, stirring occasionally. Add coconut milk, kaffir lime leaves and simmer for 8 Minutes, then add mangetout and simmer for further 2 Minutes.
Season carefully to taste with sea salt and freshly ground black pepper. Roughly chop and stir through the basil and some coriander leaves. Serve with lime wedges and cooked quinoa.
Ingredients
Directions
Roughly chop all ingredients for the curry paste and blitz in a blender or food processor until smooth. Cook quinoa according to instructions on the packaging.
Peel and dice sweet potato into 1cm cubes and cut bell pepper into thin strips. Using a vegetable peeler ribbon carrots.
Reduce the heat to medium-low, add the Thai green paste and heat 4-5 Minutes, stirring occasionally. Add coconut milk, kaffir lime leaves and simmer for 8 Minutes, then add mangetout and simmer for further 2 Minutes.
Season carefully to taste with sea salt and freshly ground black pepper. Roughly chop and stir through the basil and some coriander leaves. Serve with lime wedges and cooked quinoa.
