Ingredient!
185 grams jar of Malaysian curry paste
1 medium brown onion, thinly sliced
450 grams of orange sweet potato, peeled, cut into 2.5 inch pieces
270million can of coconut milk
450 grams cauliflower, cut into small flowers
150 grams of green beans, trimmed, cut into 4cm pieces
Preparation!
Heat a wok over medium-high heat. Add the curry paste. Cook for 1 minute or until fragrant. Add the onion. Cook, stirring, for 3 minutes or until softened. Add sweet potato and coconut milk. Boil boil. Reduce heat to low. Cover over. Cook for 5 minutes or until slightly thickened.
Add cauliflower and 1/3 cup of cold water. Cover over. Cook, stirring occasionally, for 12 minutes or until vegetables are tender. Add beans. Cook for 4 minutes or until beans are light green and tender. Serve.