A slow cooker recipe from the Good Food collection.
300g orange sweet potato, peeled and cut into 1 cm dice
8 baby corn
3 tablespoons green curry paste
500ml coconut cream
300g firm tofu, cut into 3cm chunks
2 zucchini, thickly sliced
60g green beans, trimmed and cut into 3cm lengths
250g broccolini, washed and halved lengthways
1–2 tablespoons fish sauce
400g jasmine rice
2 tablespoons lime juice
6 kaffir lime leaves, finely shredded
Place the sweet potato and baby corn in a slow cooker. In a small bowl, whisk the curry paste and coconut cream until smooth, then pour over the vegetables.
Cover and cook on high for 2 hours, or until the sweet potato is tender.
Stir in the tofu, zucchini, beans, broccolini and 1 tablespoon of the fish sauce. Cover and cook for another 30 minutes, or until the green vegetables have softened.
Meanwhile, near serving time, prepare the rice. Rinse the rice under cold running water until the water runs clear. Place the rice in a saucepan with 450 ml (16 fl oz) water. Bring to the boil and boil for 1 minute. Cover tightly, reduce the heat to as low as possible and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.
Stir lime juice and half the lime leaves through the curry. Check seasoning, adding another tablespoon of fish sauce if the curry needs more saltiness.
Ladle the curry into wide shallow serving bowls. garnish with the remaining lime leaves and serve with the rice.
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