This Thai inspired masterpiece allows you to experience every flavor palate. Great for the family and even better as leftovers.
Active Time: 50 mins | Total Time: 1hr 35mins | Serves: 4-6
Ingredients
- 20 Large Prawns, cleaned (in or out of shell, your choice)
- 2 medium Sweet Potatoes, diced into small blocks
- Vegetable oil to drizzle and roast
- Salt and Pepper to taste
- 1 Onion diced
- 2 Garlic cloves grated
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Chili Flakes
- 1/2 tsp Cumin
- 1/2 tsp Ground Coriander
- 1T Thai Red Curry paste of your choice
- 1 t chili paste
- 1 thumb of Ginger peeled and grated
- 1 400g tin of chopped Tomatoes
- 1 tin coconut cream
- Zest and juice of 1 Lime
- Fresh Coriander Leaves, chopped
- plus fresh for garnish
Short Instructions
Step 1
Set oven to 200C. Place diced sweet potatoes in a roasting tray and drizzle with the oil and seasoning. Roast until tender and slightly charred, about 40 mins. While these are roasting, prepare the curry sauce. Add a glug of oil to a medium pot over a low heat. Fry onion and garlic, until soft and translucent, about 10mins.
Step 2
Add the spices, pastes and ginger and increase the heat to medium, and fry for 2 minutes. Add the tin of tomatoes and the coconut cream, and simmer for 15 minutes.
Step 3
Divide the prawn mixture among serving bowls. Serve with lemon wedges.
Step 4
Whisk the cashew butter with 2 Stir the lime juice and zest and coriander through the sauce. Add the cooked prawns and stir through the sauce.
Step 5
Add the cooked sweet potato and stir gently. Serve garnished with the coriander.
