Fresh, vibrant, and delicious, this Thai-inspired Sweet Potato Coconut Curry is a quick meal that can be prepared in about 30 minutes. It's packed with flavors and is perfect for a wholesome dinner, served over jasmine rice.
1: Preheat the oven to 200°C / 392°F fan. Add the sweet potato to a large baking tray along with a pinch of salt and pepper and a drizzle of vegetable oil. Toss through then roast for 20 – 30 minutes until soft.
2: Cook the rice as per packet instructions.
3: To create the curry paste, add the green chilli, garlic, ginger, coriander (including the stalks), soy sauce, curry powder, and hot chilli powder to a food processor and process until mostly broken down, scraping down the sides as you go.
4: Heat a little vegetable oil in a wok on a medium – high heat. Once the pan is hot, add the courgette and red pepper and fry for 3 minutes. Then add the curry paste and fry for 2 minutes.
5: Add the coconut milk, vegetable stock, and lime juice. Stir then heat through for 5 minutes until hot, then stir in the roasted sweet potato.
6: Serve the curry on a bed of rice and top with coriander leaves.
