Sweet Potato Curry

This recipe is light and fresh yet bursting with flavour. Serve with steamed rice.

Top tip: If you’d like to add some protein to your meal, just top with some cooked chicken or shrimp just before garnishing the bowl.

Serves 4

  • 3 tablespoons green curry paste
  • 1 can coconut milk
  • 200ml chicken stock
  • 2 tsps fish sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 sweet potatoes, peeled and cubed
  • 1 large red pepper, thinly sliced
  • 100g mangetout, thinly sliced
  • chopped coriander and peanuts for garnish
  1. In a large saucepan, combine the curry paste, coconut milk, chicken stock, fish sauce, sugar, salt and sweet potatoes. Bring to the boil.
  2. Reduce the heat and let simmer for 10 to 15 minutes, until the sweet potatoes are tender.
  3. Stir in the peppers and mangetout and continue to simmer for another 2 minutes.
  4. To serve, spoon into bowls and top with the garnishes.

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