Directions
Title: “Thai Style Sweet Potato Curry with Coconut Milk and Lime”
Sub-Title: A Healthy and Delicious Recipe Inspired from Traditional Thai Cuisine
Quick Description: This scrumptious curry features sweet potatoes cooked in coconut milk, enriched with spices and fresh lime juice, making it both delicious and nutritious.
Ingredients List:
1. Sweet Potatoes (3 medium)
2. Coconut Milk (1 can)
3. Coconut Oil (Optional)
4. Garlic Cloves (2 large)
5. Ginger Root (1/2 inch)
6. Onion (1 small)
7. Red Chili Pepper (1 – optional)
8. Coriander Seeds (1 tablespoon)
9. Salt (To Taste)
10. Black Pepper Powder (As Per Taste)
Instructions:
Step 1: Prepare the sweet potatoes by peeling them and chopping them into small cubes.
Step 2: Heat up a pot on medium heat and add a layer of coconut oil if you have it. Add the sweet potatoes and stir well to ensure even cooking. Cook for about 8 minutes until they become tender but still hold their shape.
Step 3: While the sweet potatoes are cooking, chop the garlic cloves, ginger root, and red chili pepper finely. Mince the onions as well.
Step 4: Once the sweet potatoes are ready, add the garlic, ginger, and onion into the pot. Stir well and sauté for another 5-6 minutes.
Step 5: Next, open the coconut milk can and pour its contents into the pot. Mix well and bring it to a boil over high heat.
Step 6: Meanwhile, grind the coriander seeds into a powder using a mortar and pestle. Add the ground coriander seeds along with salt and black pepper powder to the pot and mix well. Simmer the mixture for 5-6 minutes.
Step 7: Finally, add the sliced limes directly into the pot and let simmer for another minute. Remove the lid and taste the soup to adjust the seasoning.
Step 8: Serve hot as a main course or side dish. Enjoy!
Difficulty Level: Easy
Servings: 4
Total Time Needed: 40 minutes
Note: If you prefer more spiciness, feel free to add more red chili pepper.
Nutritional Information:
Calories: 370 kcal per serving
Proteins: 7g per serving
Carbohydrates: 23g per serving
Fats: 10g per serving
Sodium: 4mg per serving
Steps
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1
Done
|
Step 1: Prepare the sweet potatoes by peeling them and chopping them into small cubes. |
|
2
Done
|
Step 2: Heat up a pot on medium heat and add a layer of coconut oil if you have it. Add the sweet potatoes and stir well to ensure even cooking. Cook for about 8 minutes until they become tender but still hold their shape. |
|
3
Done
|
Step 3: While the sweet potatoes are cooking, chop the garlic cloves, ginger root, and red chili pepper finely. Mince the onions as well. |
|
4
Done
|
Step 4: Once the sweet potatoes are ready, add the garlic, ginger, and onion into the pot. Stir well and sauté for another 5-6 minutes. |
|
5
Done
|
Step 5: Next, open the coconut milk can and pour its contents into the pot. Mix well and bring it to a boil over high heat. |
|
6
Done
|
Step 6: Meanwhile, grind the coriander seeds into a powder using a mortar and pestle. Add the ground coriander seeds along with salt and black pepper powder to the pot and mix well. Simmer the mixture for 5-6 minutes. |
|
7
Done
|
Step 7: Finally, add the sliced limes directly into the pot and let simmer for another minute. Remove the lid and taste the soup to adjust the seasoning. |
|
8
Done
|
Step 8: Serve hot as a main course or side dish. Enjoy! |
