Ingredients
- 1 tablespoon coconut oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, preferably organic, peeled and cubed
- 4 tablespoons red curry paste
- 1 x 400 ml can coconut milk (full-fat)
- 1 cup vegetable broth (250 ml)
- 1 sweet pointed red pepper, halved lengthwise and thinly sliced
- 4 handfuls fresh baby spinach (100 g)
- 1 teaspoon Thai fish sauce (Squid Brand)
- 1 tablespoon fresh lime juice
To serve (optional):
- cilantro leaves, as garnish
- unsalted roasted peanuts, coarsely chopped
- steamed rice
Instructions
- Heat the coconut oil in a large wok or heavy saucepan over medium-high heat. Add the shallots and cook until softened and fragrant. Add the sweet potatoes and stir to coat with the oil, then add curry paste and cook, stirring for about 2 minutes.
- Add the coconut milk and vegetable broth and bring to a boil. Reduce heat to a light simmer, cook uncovered for 15 minutes, until the sweet potato is slightly softened. Add the sweet red pepper, cook for 5-10 more minutes, then stir in the spinach and cook until wilted.
- Stir in the fish sauce. Remove from the heat and add the lime juice.
- Divide the rice among bowls. Spoon the curry over the rice and top with the remaining peanuts. Garnish with cilantro and enjoy!
Nutrition
Notes
I like to serve a whole grain alternative with my sweet potato red Thai curry -- usually whole grain brown basmati rice or barley. Even quinoa or buckwheat make great options.