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Sweet potato curry with mushrooms

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Ingredients for 3 servings:

  • 400 g sweet potatoes
  • 200 g mushrooms
  • 400 ml coconut milk
  • 5 tsp curry paste, red, hot
  • 1 chili pepper(s), hot
  • Salt
  • 1 tsp curry powder
  • 1 tbsp peanut oil
  • 1 dash of fish sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, spicy

Peel the sweet potatoes and cut into small cubes. Trim and quarter the mushrooms. Heat the peanut oil in a pan and fry the sweet potatoes. Once the sweet potatoes have taken on a light brown color, fry the mushrooms briefly. Then add all of the coconut milk. Add 5-6 teaspoons of hot curry paste and mix. Finely chop the chili pepper and add it. Season to taste with salt, curry powder, and fish sauce. Simmer the curry for 15-20 minutes, until the sweet potatoes are completely tender. Homemade naan or jasmine rice are a good side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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