How to make spicy Thai sweet potato curry
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.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 sweetpotatoes.eu/en
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments