Ingredients
- 1 large sweet potato, diced
- 1-2 zucchini, diced
- 1-2 tbsp garlic oil, salt and pepper
- 500g chicken mince
- 1 tsp oil
- 125g Valcom green curry paste
- 200ml Valcom coconut milk
- 1/2 cup baby peas
- 1/2 cup green beans
- 1 tbsp Squid Premium Fish Sauce
- 1/4 cup fresh lime juice
- 1/4 cup Obento rice vinegar
- 2 tablespoons Squid Premium Fish Sauce
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon minced garlic
- 2 Thai bird’s eye chilies or one large hot chilli sliced
- 1/2 cup julienne carrots
- 1/2 cup julienne daikon
- 1-2 spring onion, finely sliced
- 1/2 telegraph cucumber, sliced
- Extra lime, perilla and chilli to serve
Method
- Preheat oven to 180C. Coat sweet potato and zucchini in garlic oil and season with salt and pepper. Spread in a single layer on oven trays. Roast until cooked and slightly charred. Around 25 minutes.
- While the vegetables cook, fry chicken mince in oil, just until opaque. Add green curry paste and fry until fragrant (1-2 minutes). Add coconut milk, beans and peas. Cook only until warmed through. Season well with fish sauce.
- Make the dressing by combining the lime juice, rice wine vinegar, fish sauce, sugar, garlic and chilli. Stir to dissolve sugar.
- Add steaming jasmine rice to a bowl. Next, arrange curry, roasted vegetables, fresh julienne vegetables, cucumber and spring onion.Dress with dipping sauce, and a squeeze of lime. Serve with extra dipping sauce, perilla, lime, and chlli.
Product used in recipe
- Valcom - Curry Paste Green
- Valcom - Coconut Milk
- Squid Brand - Premium Fish Sauce
- Obento - Rice Wine Vinegar
