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Red curry of sweet potato with crisp shallots, chilli & garlic recipe - Recipes - BBC Good Food

  • 4servings
  • 35minutes
  • 585calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g red curry paste

  2. 3 medium sweet potatoes , peeled and cut into chunks

  3. 2 x 400g tins coconut milk

  4. 100ml coconut cream

  5. 1 tbsp palm sugar

  6. Thai fish sauce

  7. handful beansprouts

  8. 250g flat rice noodles , cooked to serve

  9. oil , for frying

  10. 3 red chillies , thinly sliced

  11. 4 garlic cloves , peeled and finely sliced

  12. 4 shallots , thinly sliced

Instructions Jump to Ingredients ↑

  1. To make the garnish, heat the oil in a wok or large pan no more than 1/3 full. Add the chillies and cook over a gentle heat until the moisture has evaporated (they will stop bubbling and become shiny and translucent). Turn up the heat to finish crisping, but don't let them burn. Scoop out and drain on kitchen paper. Repeat with the garlic and shallots, cooking each separately.

  2. Cook the curry paste in a little oil for 10 minutes on low heat - it will darken and become fragrant. Add the potato and cook for two minutes. Add the coconut milk and cream and simmer until the potato is tender. Add a little palm sugar and fish sauce - it should be sweet, hot and salty.

  3. Top with the bean sprouts and crisp veg. Serve with lime pickle and rice noodles.

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