Peanut Sweet Potato Red Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be fresher and cheaper.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often more affordable and nut-free.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Heat a medium pan over medium heat.

Chop 1 sweet potato in half and then into 3 cm chunks.

Trim the ends of 2 spring onions, using the base for cooking and the finer parts for garnish later.

Wash the spring onions under a tap if needed to remove dirt.

Add 1 tablespoon sesame oil to the pan and let it heat up.

Add the chopped spring onions to the pan and listen for the sizzle.

Add the sweet potato chunks to the pan and let them mingle for a couple of minutes.

Season with sea salt to taste.

Grate a large knob of ginger directly into the pan.

Add 2 heaping teaspoons of red thai paste to the pan and cook for about 1 minute to release flavors.

Finely chop some garlic and add it to the pan.

After cooking the paste for about 2 minutes, pour in 1 can of coconut milk.

Add half a can of water to the coconut milk tin to rinse it out and add to the pan.

Stir in a generous amount of peanut butter to thicken the curry and mix well.

Let the curry simmer for about 10 minutes.

After 10 minutes, prepare 1 red pepper by removing the stem and seeds, then chop it.

Chop the spring greens finely for garnish.

After about 20 minutes of cooking, check that the sweet potato is soft enough to pierce with a fork.

Add the chopped red pepper and spring greens to the pan and cook for an additional 2-3 minutes.

Garnish the curry with the reserved spring onion tops before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens