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Last time I was in Auckland, I ended up eating at lots of thai restaurants, and they were a litany of disappointment. I decided the only way to get over this was by making my own green curry, that was everything that I’d wanted and hadn’t got.

This thoroughly lived up to it. I’m not thai, and have never been to Thailand for any substantial length of time, so I can’t vouch for any level of authenticity. What I can vouch for it the flavour: this is hot, spicy and brilliantly fragrant and flavoursome. The heat of the liquid plays perfectly against the smooth sweetness of the kumara/sweet potato. It is also incredibly quick to make, and would suit any occassion. Serve hot in small bowls, with mounds of white rice, garnished/piled with fresh coriander. To dress it up, begin with my vietnamese rice rolls, have this for a main course, and finish with a coconut ice-cream.

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Thai Sweet Potato Curry (serves 3)

1 small brown onion

1 teaspoon green curry paste*

2 tablespoons minced ginger

2 tablespoons minced garlic

1 tablespoon soy sauce

1 tablespoon brown sugar

800g kumara/sweet potato

2 carrots

400g can coconut cream

2 cups light vegetable stock

Garnish: 1 cup fresh coriander (optional)

Slice the carrots and dice the sweet potato into small pieces. Finely chop the onion, and fry until translucent. In the last minute, add the ginger, garlic and curry paste. Add the brown sugar, soy sauce, coconut cream, vegetable stock, sweet potato and carrot. Bring to the boil, and boil until vegetables are tender. If the water level seems too low at any point, add more vegetable stock.

*If you don’t like spicy food, add less than this, then taste, and add more if necessary, later in the cooking

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