Baked sweet potatoes with Thai curry sauce recipe
A dairy-free dinner that puts a twist on a classic Thai-style green curry. Add extra mushrooms and serve over a tender baked sweet potato to bring a little sweetness to the sour and spicy flavours.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 450 calories / serving
- Dairy-free
Ingredients
- 4 sweet potatoes
- 1tbsp sunflower oil
- 1 onion, sliced
- 400g (13oz) Redmere Farms mushrooms, quartered
- 2tbsp green curry paste
- 1 x 400ml tin coconut milk
- 1tsp fish sauce (optional)
- 1 lime, zested
- 1 red chilli, deseeded and finely chopped (optional)
- 1 x 31g pack basil, roughly chopped
- 15g coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1880kJ 450.0kcal
- Fat
- 23g
- Saturates
- 17g
- Salt
- 0.8g
- Sugars
- 16g
of the Reference intake
Carbohydrate 48.4gProtein 6.4gFibre 8.6g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Wrap the sweet potatoes in tin foil and place them directly onto the oven shelf. Bake for 45 minutes.
- Meanwhile, heat the oil in a pan, add the onion and mushrooms, cover and cook for 10 minutes, stirring occasionally. Remove the lid, stir in the green curry paste and cook for 30 seconds, then add the coconut milk. Bring to a gentle boil and simmer for 5 minutes.
- Just before serving, stir in the fish sauce (if using), lime zest and juice of half the lime. Add the chilli (if using) and herbs, reserving a little of both.
- When the potatoes are cooked, remove the foil and split down the middle. Spoon over the curry sauce, top with the chilli and herbs and serve with the remaining lime cut into wedges to squeeze over.
- See more Thai recipes
