I love this curry because is so so easy and ready in no time. The peanut butter combine with the fiery Thai red curry paste just works a dream. It creates the creamiest and most flavoursome of sauces. The sweet potatoes are so delicious in this curry but pumpkin or squash will be great too. If you can’t find tenderstem broccoli you can sub them with regular broccoli.
1 white onion – finely chopped
4 garlic cloves – crushed
A thumb size piece of ginger – finely grated
3 tbsp of Thai red curry paste
2 medium size sweet potatoes – peeled and chopped into chunks
200g of tender stem broccoli – cut in half
1 tin (400g) of full fat coconut milk
1 heaped tbsp of smooth & unsweetened peanut butter
The juice of 1/2 lime
1 tbsp of melted coconut oil
Salt and pepper to taste
Your favourite rice ( I used long grain brown rice)
Add the coconut oil to a large pan. Once hot add in the chopped onion. Sautee the onion on a medium heat for 5-8 minutes until it starts to caramelise. Add in the crushed garlic and grated ginger and cook for another couple of minutes until fragrant. Add in the curry paste, stir everything together and cook for 1 more minutes.
Add in the chopped sweet potatoes, peanut butter and tinned coconut milk. Stir everything together and add 100ml of boiling water. Cook the curry uncovered for a total of 20-25 minutes until the sweet potatoes are soft. Add in the chopped tenderstem for the last 5 minutes. I like my tenderstem quite al dente so I tend to not cook them for too long. Season with salt and pepper and add the lime juice.
Serve with your favourite rice and some chopped coriander.