This Thai-style red curry with sweet potato, red peppers is an absolute pleasure for the senses. Served over basmati rice then topped with cilantro, coconut shavings and slices of lime on the side, this makes for a truly beautiful presentation.
It only takes about four steps to prepare this dish, and best of all, it is incredibly flavorful and delicious. With onions and red curry paste (check out how to make this from scratch here), it is the perfect blend of spice and satisfying flavors - not too spicy, just the perfect amount of heat. Sweet potatoes and rice make it very hearty and filling.
- 1 onion, roughly chopped
- 3 tablespoons red curry paste
- 1 bunch cilantro, leaves and stalks chopped separately
- 2 tablespoons light soy sauce or tamari
- 1 tablespoon olive oil
- 4 sweet potatoes, peeled and cut into 1-inch chunks
- 13.5 ounce tin coconut milk
- 1 red pepper, deseeded and sliced
- Juice of ½ lime, plus wedges to serve
- Basmati rice
Put half the onion, red curry paste, cilantro stalks and soy sauce into a mini food processor and whiz together to make a chunky purée (if you don't have a mini processor, just finely chop the onion and cilantro stalks and mix with the curry paste and soy sauce). Heat the oil in a wide sauté pan over a medium heat, add remainder of onion slices and stir-fry for 5 minutes.
Add the sweet potato chunks and stir to coat. Then pour in the coconut milk, half fill the tin with cold water and add to the pan. Bring to the boil and simmer for 15 minutes.
Add the red pepper, cover with a lid and cook for a further 5 minutes. Stir in half the cilantro leaves and squeeze in the juice of half a lime.
Meanwhile, cook the rice according to the packet instructions and toast the coconut flakes in a dry frying pan.
Serve the curry with the rice, scattered with the rest of the cilantro leaves and the coconut, with a lime wedge on the side.