Spicy thai sweet potato curry

23 June 2017 by
First published: 5 July 2017

Ooo there’s nothing like a tasty curry to get our mouths watering and this spicy Thai option is no exception. With plenty of veggies and a flavour-packed sauce, it’s an easy, speedy culinary delight.

Prep time: 20 mins

Ingredients (serves 4)

2 American sweet potatoes, peeled and cubed

1 head of broccoli

1tbsp coconut oil

1 onion, cut into quarters

1tbsp yellow thai curry paste

2 cloves garlic, finely chopped

2cm fresh ginger, in thinly sliced

1 red pepper, cut into narrow rings

200ml coconut milk

400ml vegetable stock

1 stalk lemongrass, roughly chopped

Pinch of salt

Juice of half a lime

Handful fresh coriander, chopped


Steam or blanch the broccoli until al dente, then rinse with cold water.

Dry the broccoli and lightly char in a very hot pan and set aside.

Heat the coconut oil in a large wok or frying pan and brown the sweet potato cubes.

Add the onion and fry for 2 to 3 minutes, then add the curry paste and stir well. Add the garlic, ginger and pepper and stir gently.

Next, add the coconut milk, stock and lemongrass and bring to a gentle simmer for around 10 minutes.

Add the broccoli to the pan and season with a pinch of salt.

Split the curry between four plates, sprinkle with the lime juice over the plates, and scatter over the fresh coriander.

Serve with fragrant Thai rice.

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Spicy thai sweet potato curry
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