Quick and delicious mid-week family friendly supper.
Organic sweet potato are gently simmered in a Thai infused coconut broth flavoured with ginger, lime and a hint of peanut.
You can use any brand Thai red curry paste but I prefer to make my own (recipe here) which I freeze in small batches. The homemade paste has a freshness to it which I love and its also vegan (most Thai curry pastes contain shrimp paste).
I was lucky enough to get my hands on some lime leaves which goes so well with a Thai curry. I pop the leaves in the freezer and use them for all sorts of asian inspired dishes like curries or soups.
Getting Ahead: The curry can be made up to two days ahead.
Seasonal Swaps: You can use butternut instead of sweet potato and spinach or kale instead of chard.