Thai red sweet potato, red pepper and coconut curry
Serves: 4
Total time: 
Recipe photograph by Martin Poole.
Thai red sweet potato, red pepper and coconut curry
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
545Kcal
Fat
24gr
Saturates
18gr
Carbs
77gr
Sugars
16gr
Fibre
6gr
Protein
8gr
Salt
1.9gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 onion, roughly chopped
- 3 tbsp Thai Taste red curry paste
- 1 x 31g pack coriander, leaves and stalks chopped separately
- 2 tbsp light soy sauce or tamari
- 1 tbsp olive oil
- 4 sweet potatoes, peeled and cut into 3cm chunks
- 1 x 400ml tin coconut milk
- 1 red pepper, deseeded and sliced
- 1 lime, half juiced, plus wedges to serve
- 175g basmati rice
- 30g coconut flakes
Step by step
- Put the onion, red curry paste, coriander stalks and soy sauce into a mini food processor and whiz together to make a chunky purée (if you don't have a mini processor, just finely chop the onion and coriander stalks and mix with the curry paste and soy sauce). Heat the oil in a wide sauté pan over a medium heat, add the onion purée and stir-fry for 5 minutes.
- Add the sweet potato chunks and stir to coat. Then pour in the coconut milk, half fill the tin with cold water and add to the pan. Bring to the boil and simmer for 15 minutes. Add the red pepper, cover with a lid and cook for a further 5 minutes. Stir in half the coriander leaves and squeeze in the juice of half a lime.
-
Meanwhile, cook the rice according to the packet instructions and toast the coconut flakes in a dry frying pan.TipLeftovers? Transform into a soup. Add a little stock, bring to the boil, simmer for 5 minutes, then blitz until smooth.
- Serve the curry with the rice, scattered with the rest of the coriander leaves and the coconut, with a lime wedge on the side.
