Please wait, the site is loading...

Thai red sweet potato, red pepper and coconut curry


Serves: 4
timeTotal time:
Thai red sweet potato, red pepper and coconut curry
Recipe photograph by Martin Poole.

Thai red sweet potato, red pepper and coconut curry


Serves: 4
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
545Kcal
Fat
24gr
Saturates
18gr
Carbs
77gr
Sugars
16gr
Fibre
6gr
Protein
8gr
Salt
1.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1 onion, roughly chopped
  • 3 tbsp Thai Taste red curry paste
  • 1 x 31g pack coriander, leaves and stalks chopped separately
  • 2 tbsp light soy sauce or tamari
  • 1 tbsp olive oil
  • 4 sweet potatoes, peeled and cut into 3cm chunks
  • 1 x 400ml tin coconut milk
  • 1 red pepper, deseeded and sliced
  • 1 lime, half juiced, plus wedges to serve
  • 175g basmati rice
  • 30g coconut flakes

Step by step

  1. Put the onion, red curry paste, coriander stalks and soy sauce into a mini food processor and whiz together to make a chunky purée (if you don't have a mini processor, just finely chop the onion and coriander stalks and mix with the curry paste and soy sauce). Heat the oil in a wide sauté pan over a medium heat, add the onion purée and stir-fry for 5 minutes.
  2. Add the sweet potato chunks and stir to coat. Then pour in the coconut milk, half fill the tin with cold water and add to the pan. Bring to the boil and simmer for 15 minutes. Add the red pepper, cover with a lid and cook for a further 5 minutes. Stir in half the coriander leaves and squeeze in the juice of half a lime.
  3. Meanwhile, cook the rice according to the packet instructions and toast the coconut flakes in a dry frying pan.
    Tip
    Leftovers? Transform into a soup. Add a little stock, bring to the boil, simmer for 5 minutes, then blitz until smooth.
  4. Serve the curry with the rice, scattered with the rest of the coriander leaves and the coconut, with a lime wedge on the side.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years