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Thai sweet potato curry with coconut and coriander

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Thai sweet potato curry with coconut and coriander

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Thai sweet potato curry with coconut and coriander

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1 onion, sautéd
1 garlic clove, minced
2 T olive oil
80 g Woolworths Massaman curry paste
1 kg sweet potatoes, chopped
1 x 400 ml coconut milk can
1 cup milk
1 T fish sauce
2 t coriander, chopped
1 lime, juiced
2 T peanut butter

Method

Sauté 1 chopped onion and 1 clove minced garlic in 2 T olive oil until soft.

Add 80 g Woolworths Massaman curry paste and sauté for 3 minutes.

Add 1 kg chopped sweet potatoes, 1 x 400 ml can coconut milk and 1 cup milk. Simmer, covered, for 25 minutes.

Add 1 T fish sauce, 2 t chopped coriander, the juice of 1 lime and 2 T peanut butter.

Cook's note: Serve with chopped chilli and blanched beans. Replace the fish sauce with the same amount of Worcestershire Sauce or Soya Sauce for a vegetarian meal.

Discover more curry recipes here