How to make spicy Thai sweet potato curry

How to make spicy Thai sweet potato curry

How to make spicy Thai sweet potato curry 1

Spicy Thai sweet potato curry

Serves 4

Prep time: 20 mins

2 sweet potatoes, peeled and cubed
1 head of broccoli
1 tbsp coconut oil
1 onion, cut into quarters
1 tbsp yellow Thai curry paste
2 cloves garlic, finely chopped
2 cm fresh ginger, thinly sliced
1 red pepper, cut into narrow rings
200ml coconut milk
400ml vegetable stock
1 stalk lemongrass, roughly chopped
Pinch of salt
Juice of half a lime
Handful fresh coriander, chopped

Steam or blanch the broccoli until al dente, then rinse with cold water. Dry the broccoli and lightly char in a very hot pan and set aside.

Heat the coconut oil in a large wok or frying pan and brown the sweet potato cubes. Add the onion and fry for 2 to 3 minutes, then add the curry paste and stir well. Add the garlic, ginger and pepper and stir gently.

Next, add the coconut milk, stock and lemongrass and bring to a gentle simmer for around 10 minutes. Add the broccoli to the pan and season with a pinch of salt.

Split the curry between four plates, sprinkle with the lime juice over the plates, and scatter over the fresh coriander. Serve with fragrant Thai rice.

Recipe from


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