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Cover - Thai Sweet Potato Stew

Thai Sweet Potato Stew

60 mins
667 cals per serving
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Donal's Notes

The flavours here capture that essential flavour profile of Thai food, the contrast between the saltiness of fish sauce, acidity of lime and sweetness from sugar.

Ingredients

rapeseed oil
rapeseed oil
garlic
garlic
fresh ginger
fresh ginger
red chilli
red chilli
sweet potatoes
sweet potatoes
vegetable stock
vegetable stock
lemongrass
lemongrass
coconut milk
coconut milk
dark brown sugar
dark brown sugar
fish sauce
fish sauce
lime
lime
sugar snap peas
sugar snap peas
fresh coriander
fresh coriander
thai basil
thai basil
curry paste
curry paste
brown basmati rice
brown basmati rice
sea salt
sea salt

Equipment

Casserole dish with lid
Casserole dish with lid
Fork
Fork
Small saucepan with lid
Small saucepan with lid

Method

1

Place a large casserole pot over a medium high heat and add the oil.

2

Fry the curry paste, coriander stalks, garlic, ginger and chilli for 2-3 minutes until fragrant and aromatic. Add in the sweet potatoes and stir through to coat.

3

Pour in the vegetable stock, add the lemongrass and bring to a steady simmer- cook for 12 minutes.

4

Reduce the heat to low and stir through the sugar snap peas, coconut milk, brown sugar, fish sauce and lime juice and continue to cook for 5 minutes.

5

For the brown rice, add the rice and 500ml of cold water to a pot and stir through the lemongrass, ginger and sea salt. Place over a high heat and bring to the boil. Reduce the heat and simmer for 30 minutes or until the rice is tender and the water has evaporated. Remove the lemongrass and ginger and fluff up the rice with a fork. Cover with a lid and set aside.

6

Serve the stew with the rice and garnish with coriander and Thai basil.

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