Red curry
Sweet Potato and Vegetable Red Thai Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4 servings
Calories: 370 kcal
Author: Fawne Hansen
Ingredients
  • 1 tsp. coconut oil
  • 1 medium brown onion (finely chopped)
  • 2 Tbsp. red thai curry paste
  • 1 16 oz. can coconut milk
  • 1 cup vegetable stock
  • 1 very large sweet potato (peeled and chopped into 1 – 1 ½ inch cubes)
  • 1 cup baby corn
  • 1 cup snow peas
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 red chilli (finely chopped)
  • Large handful of cilantro (finely chopped)
  • Small handful of cashew nuts
Instructions
  1. Heat the oil in a large pan over a medium heat.
  2. Cook the onion over a medium heat for 3-4 minutes until beginning to soften. Don’t let it brown.
  3. Stir in the curry paste and cook, stirring continually, for 1 minute.
  4. Pour in the coconut milk, vegetable stock and sweet potato. Stir well.
  5. Cover and simmer for 10-15 minutes until potato has softened slightly, stirring occasionally.
  6. Stir in the peppers, baby corn and snow peas.
  7. Stir, uncovered, for another 5 – 10 minutes until all the vegetables have cooked.
  8. Top with chilli, cilantro and cashew nuts.