Liquid Lava Red Thai Curry and Zesty Jasmine Rice
with Sweet Potato, Baby Spinach and Peas
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
200 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
40 grams
Baby Spinach
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, zest and quarter the lime.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Add the garlic and red Thai style paste to the pan. Fry until fragrant, 1 min.
Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil then reduce the heat and simmer until slightly thickened, 4-5 mins.
Taste, season with salt and pepper if needed.
Add the spinach to the pan a handful at a time until wilted. Stir the peas into the curry. Heat until piping hot 1-2 mins. Remove from the heat.
When the sweet potato is ready stir it into the curry. Reheat if necessary, then remove from the heat and stir a good squeeze of lime juice through the curry.
When the rice is ready fluff it up with a fork. Stir the lime zest through.
Share the rice between your serving bowls.
Spoon over the curry to finish.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
