Sweet potato is easy to store, and it can be stored at room temperature. It does not take up space in the refrigerator. After cooked, these lovely roots taste a bit like pumpkin, delicious and sweet. When making curry, I like to incorporate frozen vegetables for the accompany. Like this time, I’m using spinach and peas.
Thai yellow curry is super easy to make given that you already had curry paste and coconut milk at your cupboard. Fry some garlic and ginger, followed by frying the curry paste, then add the vegetables, coconut milk and broth, all in one pot.
Thai Yellow Curry with Sweet Potato and Spinach Recipe
Thai yellow curry is milder than green and red, which makes a perfect family one-pot meal. Throw in any veg you have (not too watery one), and enjoy it in less than 30 minutes!
Ingredients
Serves 2
- 300 g sweet potato, diced
- 4-5 portions frozen spinach
- 1 cup frozen peas
- ½ onion, diced
- 1 clove garlic, minced
- ½ thumb-sized ginger, minced
- 2 tbsp Thai yellow curry
- 200 ml coconut milk
- 100 ml vegetable broth
- fresh basil leaves
How to Make
- Warm some oil in a pan over medium-low heat, sauté the onions till softened. Add the ginger and garlic to cook until fragrant.
- Add in the curry paste to fry for a couple of minutes, until fragrant.
- Stir in the sweet potatoes, frozen spinach, coconut milk and vegetable broth. Cover with a lid, cook until the sweet potatoes can be pierced through.
- Throw in the frozen peas to cook for a further 3 minutes. Have a taste and adjust. You might need some sugar and/or fish sauce, depends on the curry paste flavour. Stir in the fresh basils, slightly mix and then serve.
