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Thai Sweet Potato Curry

Extract from Top Bananas! • By Claire McDonald and Lucy McDonald • Published by Bloomsbury


$ $ $ $ $
• • • • •
20 mins

Top Bananas!
Serves 2 adults

This is a great dish to teach to older children who are about to leave home for the first time. It’s cheap, tasty, full of vitamins and will ensure they won’t starve or (worse) come back home to you every night expecting a three-course meal. For the rest of us, it’s a great midweek supper, or a bolster to pad out a cheeky Thai takeaway.


Make sure your Thai curry paste is vegetarian (many contain fish sauce).
The health bit Sweet potatoes get their distinctive reddish-orange colour from betacarotene, a phytochemical which can be converted into the vitamin A in the body. Vitamin A has a number of vital roles helping to keep our immune system healthy, and just one sweet potato provides more than 50 per cent of a child’s daily needs. Sweet potatoes also
provide useful amounts of vitamin C, potassium and dietary fibre

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© 2024 Claire McDonald & Lucy McDonald / Bloomsbury · Reproduced with permission.
  • Step 1

    In a large saucepan or sauté pan over a medium-low, fry the onion
    in the oil until soft.

  • Step 2

    Add the curry paste and fry for another minute.

  • Step 3

    Add the sweet potatoes, give it a good stir, then pour in the coconut
    milk and stock. Bring to the boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are cooked through.

  • Step 4

    Five minutes before serving, stir in the frozen peas.

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