Sweet Potato Thai Curry

Some days ago, one of my girls told me she fell in love with sweet potatoes (which I totally understand) and she’d love to cook curry with it. She is a bit shy with cooking (which I totally not understand because I think she’s doing a great job in the kitchen) and after moving into her own house she is looking for new ideas and recipes. So on special request: my sweet potato curry recipe!

Actually curry is always easy. But sweet potatoes are hard vegetables and therefore it’s a good idea to pre cook or steam them, which requires on step more in the simple cooking process.

For one person I took as base:

  • 1 medium sized sweet potato
  • 1 small onion or shallot
  • 1 hand full of sugar snaps
  • 1 medium sized carrot (in my case a violet one)
  • 1 table spoon of coconut oil (you can also use olive or sesame oil)
  • green thai paste (or whatever colour you like)
  • 1/2 can of coconut milk
  • salt
  • the juice of 1/2 lemon

Optional

  • a piece of  meat (I had a nice piece of organic chicken breast left), tofu, some shrimps or fish
  • 1/2 avocado
  • coriander leaves
  • cashew nuts

Cut away the skin of the sweet potatoes and cut it into cubes. I boiled it for about 3 minutes – they shouldn’t get really soft, just a little, because otherwise they will be too soft in the curry itself. In the meantime cut the other vegetables and the meat in pieces and preheat a pan or wok. Roast the veggies and the meat (always put in the harder vegetables first) and then add the semi-soft sweet potatoes. Add the thai paste (the amount depends on how spicy you want to have it) and the coconut milk. Stir well and let it wobble a while on reduced heat (5-10 mins). Add the sugar snaps and the nuts to keep them crispy. Stir from time to time, if it gets too sticky, add a little of bit water.

You won’t need rice or noodles, since you have the sweet potatoes. Place the curry and the avocado in a bowl, and add the coriander on top. And since I love love love coriander, I took a lot of it ;-)

Basically you can use all kinds of vegetables, but I think this mix creates nice colours. Ah and btw, if you don’t know what to do with the rest of the coconut milk, simple put it into a plastic bag and freeze it in!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: