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Baked sweet potatoes with Thai curry sauce recipe

24 ratings

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1880kj
450kcal 23%
Fat
23g 32%
Saturates
17g 83%
Sugars
16g 17%
Salt
0.8g 83%

of the reference intake
Carbohydrate 48.4g Protein 6.4g Fibre 8.6g

Method

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.

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