Claire's home for a few weeks, and I'm working on my vegetarian repertoire again. Found this recipe on the BBC Good Food blog. Easy and tasty. A definite make again. Served with jasmine rice. (I think you could add a mild white fish or chicken for a non-vegetarian option.)
Thai Sweet Potato Red Curry
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, minced
1 inch knob of fresh ginger, grated
3 tbsp Thai red curry paste
1 tbsp natural peanut butter
500g sweet potatoes, peeled and cut into chunks
400ml tin coconut milk
200g baby spinach
juice of one lime
chopped peanuts and cilantro
Melt coconut oil in a saucepan over a medium heat. Add onion and sauté until soft - about 5 mins. Add garlic cloves and ginger, and cook for 1 min until fragrant.
Stir in curry paste, peanut butter and sweet potato. Then add coconut milk and 200ml water.
Bring to a boil, reduce heat, and simmer uncovered for 25-30 mins or until the sweet potato is soft.
Stir in spinach and lime juice, and season well with salt.
Serve with cooked rice and top with chopped peanuts and/or cilantro.
