Ingredients

  • 2 sweet potato large
  • 2 large onion
  • 2 tablespoons brown sugar
  • 4 tablespoons peanut oil
  • 2 tablespoons red Thai curry paste
  • 3 tablespoons grated ginger
  • 2 L chicken broth (liquid)
  • 200 ml coconut milk
  • 2 cup chopped onion
  • 2 lime juiced

Method

  • STEP 1 Preheat oven to 200C.
  • STEP 2 Put sweet potato and onion in a large pan.
  • STEP 3 Sprinkle the brown sugar and half peanut oil over the top and shake the tray to cover the vegetables.
  • Step 4 Cook the vegetables for 45 minutes, turning once or twice during cooking.
  • STEP 5 Once cooked, the potatoes and the onions should be caramelized honey and brown, not black.
  • STEP 6 in a large, deep pot add the remaining oil, curry paste and ginger.
  • STEP 7 cook over medium heat for about 3 minutes to release the flavors.
  • STEP 8 Add the cooked vegetables and combine.
  • STEP 9 Pour the broth and simmer for about 15 minutes.
  • STEP 10 Blend the mixture until smooth.
  • STEP 11 Add the coconut milk, stir through and cook for 3-5 minutes.
  • STEP 12 Add fresh vegetables, stir in well and add the lime juice to taste.
  • STEP 13 Mix well and serve.

Notes

It may also include coriander and other fresh vegetables. The water can replace the chicken broth.