Ingredients
- 1 tablespoon coconut or vegetable oil
- 2 stalks lemongrass, tough outer layer removed, bruised and cut into 4 pieces
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- sea salt to taste
- 4 tablespoons red curry paste (50 g)
- 1 tablespoon tomato paste
- 1 x 400 g can organic crushed tomatoes (or diced tomatoes)
- 1 x 400 ml can organic coconut milk
- 1 medium sweet potato, peeled and cubed
- 2 medium carrots, peeled, halved lengthwise, cut into diagonal slices
- 1 ripe but still firm mango, peeled, pitted, and diced
- 2 cups trimmed green beans, sliced in half
- 1 fresh red chile, seeds removed and thinly sliced
- 1 tablespoon fresh lime juice
- 2-3 green onions, trimmed and thinly sliced
- bunch of fresh coriander, chopped
- 20 Thai basil leaves, chopped (optional)
- steamed jasmine rice, for serving (I prefer whole grain basmati rice)
- lime wedges, for serving
Instructions
- Heat oil in a large wok or heavy pot over medium heat. Add lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt.
- Add curry paste and tomato paste and cook, stirring for about 2-3 minutes. Add crushed tomatoes and cook, until slightly thickened, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the sweet potato. Simmer on medium-low, covered, until the sweet potato slightly tender but still firm, about 10 minutes.
- Add the carrot and simmer, uncovered, for 5 minutes. Stir in green beans and mango, cover, and cook for 2 minutes, stirring occasionally.
- Remove from the heat, add the fresh chili and lime juice. Spoon over rice and top with green onions, cilantro and basil; serve with lime wedges. Enjoy!