Thai Green Curry

Paste

• 4-6 green chillies de-seeded and chopped
• 2 shallots chopped
• 5 cm piece of ginger peeled and grated
• 2 garlic cloves crushed
• small bunch of coriander including stalks
• 2 lemongrass stalks chopped
• zest and juice of 1 lime
• 8 kaffir lime leaves chopped
• 1 tbsp coriander seeds crushed
• 1 tsp ground cumin
• 1 tsp black peppercorns, crushed
• 2 tsp Pureharvest Organic Rice Syrup,
• 3 tbsp Pureharvest Organic Rice Syrup,

Curry

• 1 tbsp vegetable oil
• 1 large onion
• 1 large sweet potato chopped
• 2 zucchinis chopped
• 125 g baby corn halved
• 2 x 400ml tins of organic coconut milk
• zest and juice of 1 lime (optional)

Place all paste ingredients in a food processor and blitz into a paste. (It can be made ahead of time but store it in the fridge until you are ready to use it).

Heat oil in a large saucepan, add onion and cook until soft. Stir in the curry paste and cook for about 1 minute.

Add sweet potato and cook, stirring, for a few minutes. Add the coconut milk and half a cup of water and bring to the boil. Reduce heat and allow to simmer for 10 minutes or until the sweet potato begins to soften.

Add zucchini and baby corn, cook for a further 5 minutes or until the vegetables are just cooked.

Add lime zest and juice if using, stir through and serve with fragrant rice and top with coriander.