Thai Sweet Potato Curry
Extract from Top Bananas! • By Claire McDonald and Lucy McDonald • Published by Bloomsbury
About
Top Bananas!
Serves 2 adults
This is a great dish to teach to older children who are about to leave home for the first time. It’s cheap, tasty, full of vitamins and will ensure they won’t starve or (worse) come back home to you every night expecting a three-course meal. For the rest of us, it’s a great midweek supper, or a bolster to pad out a cheeky Thai takeaway.
Vegetarian
Make sure your Thai curry paste is vegetarian (many contain fish sauce).
The health bit Sweet potatoes get their distinctive reddish-orange colour from betacarotene, a phytochemical which can be converted into the vitamin A in the body. Vitamin A has a number of vital roles helping to keep our immune system healthy, and just one sweet potato provides more than 50 per cent of a child’s daily needs. Sweet potatoes also
provide useful amounts of vitamin C, potassium and dietary fibre
Tags
© 2024 Claire McDonald & Lucy McDonald / Bloomsbury · Reproduced with permission.
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Randi D. added Thai Sweet Potato Curry to Recipes
20 Oct 03:10
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Randi D. favorited Thai Sweet Potato Curry
20 Oct 03:10
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Joann S. added Thai Sweet Potato Curry to recipes
28 Sep 03:38
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mowi m. favorited Thai Sweet Potato Curry
31 Aug 14:39
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Bloomsbury published her project Thai Sweet Potato Curry
11 Jul 09:26
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Step 1
In a large saucepan or sauté pan over a medium-low, fry the onion
in the oil until soft. -
Step 2
Add the curry paste and fry for another minute.
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Step 3
Add the sweet potatoes, give it a good stir, then pour in the coconut
milk and stock. Bring to the boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are cooked through. -
Step 4
Five minutes before serving, stir in the frozen peas.
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