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Jungle Curry With Lychees, Sweet Potato And Courgette
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Thai curries hit just the right spot on a miserable winter's night. This one is slightly different to most because rather than having coconut milk blended with the paste, a stock is added – which makes it a much healthier choice. It's every bit as aromatic as other Thai curries and somehow more spicy – probably because there's no creaminess to tone it down. If you like, serve it with rice.
Typical values per serving:
This recipe was first published in January 2007.