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Thai curry with sweet potatoes

updated

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Ingredients for 4 servings:

  • 1 sweet potato(s), diced
  • 5 carrots, cut into strips
  • 1 bell pepper(s), cut into strips
  • 800 ml coconut milk
  • 1 cm ginger root, finely chopped or grated
  • 1 gr. can/n pineapple pieces, approx. 800 g
  • 3 onions, finely chopped
  • 4 mushrooms, cut into strips
  • 1 zucchini, cut into strips
  • 1 Thai curry paste
  • 20 g cashew nuts
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian, vegan

Finely chop the onions and fry in a pan with a little oil until golden brown. In a second pan, fry the diced sweet potato in a little oil. Add the remaining vegetables, sliced ​​into strips, and fry. Add the curry paste and sauté. Transfer everything to a saucepan and add the pineapple chunks and coconut milk. Bring to a boil and let it simmer for a while. Finally, add the cashews. Serve the curry with rice.

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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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