Prep Time: 5 minutes
Cook Time: 20 minutes
175g Zest Yellow Curry
300ml coconut cream
100g tofu puffs
300g sweet potato peeled & sliced thinly
½ cup water
1 tbs palm sugar
2 tbs fish sauce (optional)
200g green beans
1 lime juiced
1 packet rice noodles, for serving
Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.
Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and lime juice.
Cook on a low heat until the sweet potato is tender. Add beans and lime juice and cook for a further 3 minutes.
Prepare rice noodles as per instructions on the pack, place in bowls and serve.