700g sweet potatoes, peeled and cut into 3cm chunks
2 tins coconut milk
1 jar Thai red curry paste
2 garlic cloves, minced
2 small onions, finely chopped
1 bag green beans, trimmed
1 pepper, sliced
½ bunch coriander, leaves and stalks finely chopped
200g long grain rice
a little oil
Heat 2 tbsp oil in a large non-stick frying pan or wok, then add the garlic and onions and fry for a few minutes until the onions are softened.
Next, add the sliced pepper and the sweet potatoes and cook for a few minutes until the potato starts to caramelise slightly.
Add in the curry paste (see note above - check for spiciness!) and stir well to coat the vegetables.
Add the coconut milk and bring up to the boil, before covering and reducing down to a low simmer to cook for a further 15 - 20 minutes, or until the sweet potatoes are cooked through.
Whilst the curry is cooking, cook the rice according to packet instructions, drain and keep warm until serving.
Add the green beans to boiling salted water until just-cooked. Drain and add ⅔ of the cooked beans to the curry. Rinse the rest of the beans in cold water, cover and keep in the fridge to serve with the soup on day 6.
Just before serving, stir the coriander through the curry, keeping a few chopped leaves for garnish if you like, and serve with the rice.