This spicy Thai curry is nicely balanced by the sweet vegetables. You can use either Snap or Shelling peas for this recipe. Add your favorite protein source to make a more filling dish.
Separate the leaves from the stems of 2-3 Spring onions and set aside for later. Remove any skin from the bulb and stem, then thinly slice them to make 2 C.
Heat 1 T. coconut oil in a wok and add the onions plus 2 T. Thai green curry paste.
When the onions are soft but not brown, add two 12-oz cans of coconut milk and bring to a simmer.
Scrub 2-3 sweet potatoes, peeling off any tough spots on the skin. Cut into 1 inch cubes to make 3 C. and add to the curry.
Simmer on medium heat until the sweet potatoes are completely soft but not falling apart.
Meanwhile, remove the strings from 2 C. of snap peas and cut into pieces OR shell English Peas to make 1-2 C.
Chop the spring onion greens.
Add the peas and onion greens to the curry, stir to combine, then turn off the heat and cover. Let sit for a few minutes.
Season the curry with fish sauce or soy sauce plus lime juice to taste.