John Myers
Thai Curry with Baked Sweet Potato
The perfect thai curry with baked sweet potato recipe with a picture and simple step-by-step instructions.
- 3 Sweet potatoes
- 1 Broccoli
- 4 Spring onions
- 1 Red peppers
- 1 Corn on the cob
- 2 tsp Red curry paste
- 1 Can Coconut milk
- 1 Lime
- Soy sauce
- 1 tbsp Sesame oil
- 10 leaves Thai basil
- First of all: Make sure that the curry paste – if you really want to cook the dish vegan – is really vegan! Many curry pastes contain fish oil / shrimp paste. So look carefully when buying! It is also recommended to use curry pastes that get by with natural ingredients and do not contain any flavors or flavor enhancers.
- Halve the sweet potatoes lengthways and place them with the cut surface facing down on the oven shelf lined with aluminum foil. Bake at approx. 200 ° C for 30 minutes. This slightly caramelises the cut surface and gives the potato additional aroma.
- In the meantime, cut the corn into slices and then cut them in half. Cut the broccoli into florets. Chop the bell pepper into large cubes. Cut the spring onions into larger rings. Squeeze the lime.
- Heat the sesame oil in a wok or a deep, wide pan and fry the corn in it first. Then gradually add broccoli, paprika and spring onions and fry.
- Add 2 teaspoons of curry paste and sweat. Add the juice of the lime and a little soy sauce, then add the coconut milk.
- Simmer gently until the potatoes are through. Then cut the Thai basil into strips and add to the curry. If necessary, add more curry paste to taste. Serving.
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