Ingredients
- 1 tablespoon coconut oil
- 2 medium sweet potato, peeled and cubed (ca. 750 g)
- 2 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 tablespoon soya sauce (or Thai fish sauce)
- 400 ml organic coconut milk
- 1/3 cup water (80 ml)
- 1 tablespoon fresh ginger, peeled and grated
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- juice from 1 lime
To serve:
- whole grain rice I used basmati
Instructions
- Heat the coconut oil in a large deep skillet, over medium-high heat. Add the sweet potato and the curry paste, sauté, stirring often for 10 minutes.
- Add the turmeric, soya sauce, coconut milk and water to the sweet potato. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes or until sweet potato tender and the sauce reduces.
- Add the ginger, shallots, garlic and lime juice. Simmer for 5 minutes to infuse the flavors. Check the seasoning, adding more lime juice, and a pinch salt, if necessary.
- Serve with warm rice and enjoy!
Nutrition
Notes
- I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork.
- Feel free to add some greens to this sweet potato red curry. I'll bet spinach or kale would be a great addition. Or a plant-based protein, like chickpeas.
- I use Alnatura Bio Rote Thai-Curry-Paste for this recipe. If using Thai fish sauce, I recommend Squid brand.