Go Back
Print
Recipe Image
Print
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
Heat the oil in a large pan over a medium heat.
Cook the onion over a medium heat for 3-4 minutes until beginning to soften. Don’t let it brown.
Stir in the curry paste and cook, stirring continually, for 1 minute.
Pour in the coconut milk, vegetable stock and sweet potato. Stir well.
Cover and simmer for 10-15 minutes until potato has softened slightly, stirring occasionally.
Stir in the peppers, baby corn and snow peas.
Stir, uncovered, for another 5 – 10 minutes until all the vegetables have cooked.
Top with chilli, cilantro and cashew nuts.