PREP TIME: 10mins COOKING TIME: 30mins

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.

Serve 4

SERVING SUGGESTION

Serve with basmati rice on the side and garnish with salted peanuts or toasted cashew nuts.

WHAT YOU WILL NEED

A medium saucepan with a lid

INGREDIENTS
  • 3 tablespoons coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 thumb ginger, grated (2 tablespoons)
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon peanut butter
  • 850g sweet potatoes, peeled cut into large chunks
  • 1 x 400g tin coconut milk
  • 200ml vegetable stock
  • 2 lime leaves (opt)
  • 200g chard, white stem removed, leaves chopped
  • 1 lime, zest and 1 teaspoon juice
  • handful coriander, chopped
  • salt & pepper
METHOD
  1. Heat the oil over a medium heat, add the onions and cook covered until soft, about 15 minutes.
  2. Add the ginger and garlic and cook until fragrant, 5 minutes.
  3. Add the Thai paste and peanut butter and cook until fragrant, 3 minutes.
  4. Add the sweet potatoes, coconut milk, stock and lime leaves if using. Add 1 teaspoon of salt and the lime zest. Bring to a gentle simmer and simmer for 15 minutes or until the sweet potatoes are soft but not falling apart.
  5. Add the lime juice, taste and adjust the seasoning. Add the spinach and fold gently through the curry taking care not to break the sweet potatoes. Once the spinach is submerged into the liquid, let it simmer covered for 3 minutes. Switch the heat off.
  6. To server, sprinkle the coriander over the curry and serve alongside basmati rice and toasted nuts. Enjoy!

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PREP TIME: 10mins COOKING TIME: 30mins

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.

Serve 4

SERVING SUGGESTION

Serve with basmati rice on the side and garnish with salted peanuts or toasted cashew nuts.

WHAT YOU WILL NEED

A medium saucepan with a lid

INGREDIENTS

  • 3 tablespoons coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 thumb ginger, grated (2 tablespoons)
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon peanut butter
  • 850g sweet potatoes, peeled cut into large chunks
  • 1 x 400g tin coconut milk
  • 200ml vegetable stock
  • 2 lime leaves (opt)
  • 200g chard, white stem removed, leaves chopped
  • 1 lime, zest and 1 teaspoon juice
  • handful coriander, chopped
  • salt & pepper

METHOD

  1. Heat the oil over a medium heat, add the onions and cook covered until soft, about 15 minutes.
  2. Add the ginger and garlic and cook until fragrant, 5 minutes.
  3. Add the Thai paste and peanut butter and cook until fragrant, 3 minutes.
  4. Add the sweet potatoes, coconut milk, stock and lime leaves if using. Add 1 teaspoon of salt and the lime zest. Bring to a gentle simmer and simmer for 15 minutes or until the sweet potatoes are soft but not falling apart.
  5. Add the lime juice, taste and adjust the seasoning. Add the spinach and fold gently through the curry taking care not to break the sweet potatoes. Once the spinach is submerged into the liquid, let it simmer covered for 3 minutes. Switch the heat off.
  6. To server, sprinkle the coriander over the curry and serve alongside basmati rice and toasted nuts. Enjoy!

Print Friendly, PDF & Email