The Batch Lady Thai red sweet potato curry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady Thai red sweet potato curry By You Magazine - February 23, 2020 Make this at the same time as the green Thai chicken curry and you’ll have two flavourful dinners to enjoy. Danielle Wood SERVES 4 PREP 5 MINUTES COOK 20 MINUTES 500g chopped sweet potatoes, frozen or fresh splash of sesame or vegetable oil 115g chopped onions, frozen or fresh around 6 tbsp Thai red curry paste (check label for guidelines, as different brands vary in strength) 1 red pepper, sliced 100g green beans, trimmed 400g can coconut milk cooked rice or noodles, to serve 1 small bunch coriander, chopped, to serve 1. Bring a large pan of water to the boil, add the sweet potatoes and cook for 10-12 minutes, until tender. 2. Heat a splash of sesame or vegetable oil in a deep frying pan or wok, then add the onions and cook, stirring, for 4-5 minutes, until golden. Add the curry paste, red pepper and green beans and stir until the vegetables are well coated in the paste. 3. Drain the sweet potato using a colander and add to the frying pan or wok along with the coconut milk. Stir the mixture to combine, then leave to simmer for 5-10 minutes, until the vegetables are tender. 4. For a milder, child-friendly version of this curry, simply stir some crème fraîche through the sauce before serving. TO SERVE The curry is ready to be served, spooned over a bed of cooked rice or noodles, garnished with freshly chopped coriander. TO FREEZE Set the curry aside to cool to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months. Reusable freezer bags save space and prevent ‘freezer burn’ as excess air is removed before sealing. TO COOK FROM FROZEN Remove the curry from the freezer and allow to defrost fully in the fridge. It can then be reheated in a pan on the stove until piping hot and served as described on the opposite page. Want more Batch Lady recipes Buy the time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved