Recipe
Sweet potato Thai curry
45 minutes
4 Persons
390 kcal/ 1630 kJ per serving
9 g protein
18 g fat
41 g carbs
Ingredients
| 2 | medium sweet potatoes (600 g) |
| 500 g | broccoli |
| 3 tbsp | coconut oil |
| 1 | onion |
| 2 | cloves garlic |
| 2 cm | fresh ginger |
| 1 | red pepper, cut into narrow rings without seeds |
| 1 | stalk lemongrass |
| 1 tbsp | yellow thai curry paste |
| Pepper | |
| 200 ml | coconut milk |
| 400 ml | chicken stock |
| Salt | |
| juice of ½ lime | |
| coriander |
Preparation
- Peel and cube sweet potatoes. Wash the broccoli, divide into sprouts and blanch al dente and rinse with cold water. Dry the broccoli and lightly char it in a very hot pan with 1 tbsp of coconut oil. Leave to cool and set aside. Peel onion and garlic cloves and finely chop. Peel and slice ginger. Wash red pepper and cut. Chop the lemongrass.
- Heat remaining coconut oil in a large skillet or frying pan and brown the sweet potato in this. Add the onion and fry for 2 to 3 minutes. Add the yellow curry and stir well. Add the garlic, ginger and pepper and stir briefly.
- Then add the coconut milk, stock and lemongrass and gently bring to the boil. Add the broccoli after about 10 minutes to warm it through. Season with a pinch of salt if necessary.
- Just before serving sprinkle the juice of half a lime over the plates, then scatter the fresh coriander over the dish and serve immediately with Thai fragrant rice!