2 Celery Sticks
3-4 Sweet Potatoes
1 tsp Green Curry Paste
400ml Coconut Milk (1 Can)
3 Garlic Cloves
1. Peel and chop all of the vegetables into uniform sized pieces.
2. In a large saucepan melt the butter and add in all of the vegetables.
3. Cook gently until getting slightly soft.
4. Add in curry paste and season.
5. Add enough water to cover.
6. When cooked add coconut milk and puree.
7. Adjust seasoning if needed. Pass if required.