Peanut Sweet Potato Red Curry

Serves 2

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  • 1 tbsp Sesame oil or Coconut oil
  • 100g Spring onions, sliced
  • 10g Ginger, grated
  • 2 cloves Garlic, grated
  • 3 tsp Red curry paste (or Asian curry paste if preferred)
  • 200g Sweet potato, cut into 3cm chunks
  • Red peppers, sliced or torn into chunks
  • 60g Peanut butter
  • 1 can Coconut milk
  • 100g Spring greens, shredded

Add the sesame oil to a large saucepan on medium heat and add the spring onions, ginger, garlic and paste, stirring for 3-4 minutes

Add the sweet potato and cook for another 3-4 minutes

Add the coconut milk, peanut butter and simmer for 20 minutes when the sweet potato is soft

Add the shredded greens and peppers (or Spinach if you prefer) for the last 3 minutes of cooking

Garnish with spring onions to serve

View Peanut Sweet Potato Red Curry

Prep time: 5 minutes

Cook time: 35 minutes

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Dinner, Lunch, Dairy Free, Gluten Free, Vegetarian

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