Sweet Potato and Vegetable Red Thai Curry
medium brown onion (finely chopped)
red thai curry paste
can coconut milk
very large sweet potato (peeled and chopped into 1 – 1 ½ inch cubes)
red bell pepper (diced)
green bell pepper (diced)
red chilli (finely chopped)
Large handful of cilantro (finely chopped)
Small handful of cashew nuts
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.
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