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Fresh Living Network
Jungle curry with litchis, sweet potato and courgette

Jungle curry with litchis, sweet potato and courgette

A vegetarian-friendly option crammed with goodness. For vegetarians omit the fish sauce.
4
RECIPE TYPE:Mains
 
ENERGY 1052KJ
CARB 37g
PROTEIN 7g
FAT 9g
Method
  • Heat oil in a wok over medium heat. 
  • Add curry paste, ginger slices (you can leave the skin on) and lime peel, and stir for 1 minute, or until fragrant.
  • Pour in stock and blend.
  • Bring to the boil.
  • Drain canned litchis and set aside the syrup.
  • Add vegetables and litchis to wok and cook for 8 minutes, until tender.
  • Add 2–3 tbsp (30-45ml) litchi syrup (or 1 tbsp sugar) and the fish sauce to taste.
  • Scatter with chilli, and serve with jasmine rice.

Try this:

  • Use green curry paste in place of red curry paste.
  • Use butternut or pumpkin in place of sweet potato.
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