Satay Sweet Potato Curry Recipe
This delicious and simple Thai-influenced satay sweet potato curry features a creamy massaman curry based coconut milk sauce and it all cooks in one-pot.
Servings 2 Servings
Calories 804kcal
Ingredients
- 350-400 g Sweet Potato 2-2½ Cups
- 1 Small Onion 100g
- 4 Cloves Garlic
- 1 Thai Birds Eye Chilli
- 2 tablespoon Cooking Oil
- 50 g Massaman Curry Paste 3 tablespoon
- 2 tablespoon Peanut Butter
- 1½ tablespoon Light Soy Sauce
- 1 Lime
- ½ teaspoon Ground Turmeric
- 200 ml Tin Coconut Milk 7oz
- 250 ml Vegetable Stock 1 Cup
- 100 g Sugar Snap Peas 1 Cup
- 3-4 tablespoon Toasted Unsalted Peanuts
- Lots of Coriander
Instructions
- Cut the onion in half, peel it and then cut it into half-moon shapes around 5mm (¼") thick.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the chilli into rounds as thinly as you can.
- Heat the oil in a 20cm or 8" saucepan over a medium heat, and when it is hot, add the onions, then soften them for 10 minutes, stirring occasionally.
- Add the garlic, sliced chilli and curry paste and stir for 2 minutes.
- Pour in the coconut milk, vegetable stock, turmeric, soy sauce and peanut butter and stir.
- Zest the lime into the curry sauce and squeeze in the juice of half of the lime, then stir and have a taste, add more soy sauce if you want it to be a little saltier.
- Peel the sweet potato and cut it into a 15-20mm (½-¾") dice and add it to the curry.
- Reduce the heat to low and simmer for 20-25 minutes or until the sweet potato is fork-tender.
- Cut the sugar snap peas in half at a 45° angle and add them to the curry and cook for 1-2 minutes.
- Serve sprinkled with toasted peanuts and lots of coriander.
Nutrition
Serving: 1 | Calories: 804kcal | Carbohydrates: 70g | Protein: 20g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Cholesterol: 9mg | Sodium: 1167mg | Fiber: 13g | Sugar: 21g
