One of my favorite sources of inspiration is the BBC Good Food, where I find original and different proposals that are very much to my liking. Such is the case with this Thai-style sweet potato and peanut curry. On many occasions I adapt the recipes to my liking or to the ingredients I have, but today I have not changed a single comma.
The result has pleased everyone at home. We are four and of very diverse tastes, so that is something to take into consideration. From the point of view of the work involved in preparing it, I would add that the effort is minimal. It is one of those stews that practically make themselves. Everything in the casserole, a few minutes of cooking and that’s it.
I recommend accompanying this curry with basmati type cooked rice, which is not even painted. It can also be served with naan bread, which rounds off the experience and serves -mainly- to wash down the rich sauce that remains on the plate.
Cut the onion into julienne strips, peel and grate the garlic cloves and a piece of fresh ginger. We heat a bottom of sunflower oil in a saucepan. we poached all in the hot oil for approximately five or six minutes.
Meanwhile, peel and cut the sweet potato into bite-sized pieces. Add the red curry paste and peanut butter. We remove for integrate well (especially the peanut butter) before adding the sweet potato, coconut milk and water.
Cook over low heat, uncovered, for 20-30 minutes or until the sweet potato is tender (the exact time will depend on the size of the pieces). Remove from the heat, add the very clean spinach and the lime juice. Remove, cover and let rest for five minutes before serving.
With what to accompany the Thai-style curry of sweet potato and peanuts
The tradition is to accompany the curry dishes garnished with basmati rice and fresh coriander leaves, although this time we have not used it. If you want you can also serve a chutney to offset the spiciness with sweet and fruity notes.
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