1 tsp red Thai curry paste (vegan if desired)
1 tsp medium curry powder
1 tbsp sunflower oil
2 cans coconut milk
1/2 a 340g jar crunchy peanut butter
4 tsp sugar
1 large sweet potato, peeled & grated
4 tbsp fish sauce (or vegan alternative)
2 shredded kaffir lime leaf (optional)
Handful shredded spinach or kale (optional)
Fry the curry paste in the oil for a minute or so, then add the curry powder and fry again for another minute or so.
Add the rest of the ingredients and bring to the boil. Turn down to a simmer and cover. Cook for 20 minutes, stirring from time to time to ensure it is not catching on the bottom of the pan, until the sweet potato has all but melted into the curry.
Serve 2 big ladlefuls of sauce per person if serving 4, or less if serving more, with steamed Thai or Basmati rice.
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