Spicy Thai sweet potato curry

08 May 2019

A quick and easy Thai curry with sweet potatoes, broccoli, red pepper, fresh ginger and coconut milk.

Cooking time

20 minutes

Serves

4



Ingredients

  • 2 American sweet potatoes, peeled and cubed
  • 1 head of broccoli
  • 1 tbsp coconut oil
  • 1 onion, cut into quarters
  • 1 tbsp yellow thai curry paste
  • 2 cloves garlic, finely chopped
  • 2 cm fresh ginger, in thinly sliced
  • 1 red pepper, cut into narrow rings
  • 200 ml coconut milk
  • 400 ml vegetable stock
  • 1 stalk lemongrass, roughly chopped
  • Pinch of salt
  • Juice of half a lime
  • Handful fresh coriander, chopped

Method

Steam or blanch the broccoli until al dente, then rinse with cold water.

Dry the broccoli and lightly char in a very hot pan and set aside.

Heat the coconut oil in a large wok or frying pan and brown the sweet potato cubes.

Add the onion and fry for 2 to 3 minutes, then add the curry paste and stir well. Add the garlic, ginger and pepper and stir gently.

Next, add the coconut milk, stock and lemongrass and bring to a gentle simmer for around 10 minutes.

Add the broccoli to the pan and season with a pinch of salt.

Split the curry between four plates, sprinkle with the lime juice over the plates, and scatter over the fresh coriander.

Serve with fragrant Thai rice.

Our thanks to American Sweet Potato for providing this recipe

Visit our sweet potato recipe section for more delicious meal ideas


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