Baked sweet potatoes with Thai curry sauce
Ingredients
- 4 sweet potatoes [cut into chunkey cubes]
- 1 tbsp sunflower oil
- 1 onion [sliced]
- 400 g button mushrooms [quartered]
- 4 tsp green curry paste [more if you like it hot]
- 400 ml coconut milk
- 1 tsp fish sauce [optional]
- 1 lemon [zested and juiced]
- 1 red chilli [deseeded and finely chopped - optional]
- 30 g fresh basil [roughly chopped]
- 30 g fresh coriander [roughly chopped]
Instructions
- Preheat the oven to 200°C
- Toss potatoes in oil and roast for approx. 30min.
- 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. Add the roasted potatoes and toss to coat.
- Add the chilli (if using) and herbs, reserving some herbs for serving.
- Just before serving, stir in the fish sauce (if using), lime zest and juice of half the lime.
- Serve with the remaining lime cut into wedges to squeeze over. (This is important, it really lifts the flavour - if you don't have limes replace with lemon).
Nutrition
Sodium: 572mgSugar: 2gFiber: 3gPotassium: 77mgCalories: 246kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 2gSaturated Fat: 16gFat: 22gProtein: 4gCarbohydrates: 8g
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