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Asian Thai Curry


Small bunch coriander

Small bunch spring onions, white and green parts separated

100g spinach leaves

300 ml Alpro Coconut Unsweetened drink

1-2 tbsp. (depending on heat preference) green curry paste

50g peas

1 medium sweet potato, peeled and cut into 2cm cubes

8 cherry tomatoes, halved

100g baby sweetcorn, in half through the middle

200g tin chick peas

Juice of 1 lime

Sunflower oil

1 tbsp soya sauce or tamari

Salt and pepper

Serves 2


Heat the oven to 180C/Gas Mark 4. Pour a little of the sunflower oil over the sweet potato and mix together. Place the sweet potato on a roasting tray and put it in the oven for 20 minutes until soft.

Now put the spinach, spring onion tops, coriander (leaves and stems), green curry paste, soya sauce or tamari and Alpro Coconut Unsweetened drink into a blender or food processor and blend the mix until it is smooth.

In a large frying pan over a medium heat sauté the baby corn for 2-3 minutes until starting to colour, add in the tomato’s and sauté for 30 seconds.

Lower the heat and add in the green sauce, peas and sweet potato - along with the chick peas - heating through until the sauce is hot.

Finely chop the white parts of the spring onion. Add the lime juice to the curry and season to taste. Sprinkle over the spring onions and serve with brown or white rice.

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