The first time I’ve made Thai curry without a ready made paste, and possibly the freshest tasting, lovliest thing I’ve ever made. Honestly. And no fish sauce!
I was inspired to make this after watching TV chef Dean Edwards make something similar with butternut squash – the first time I’ve seen anyone say it’s OK not to use fish sauce! Many people struggle with the hidden ingredients in ready made curry pastes – and really after trying this the pastes don’t compare to it anyway!
2 sweet potatoes (peeled and cut to chunks of your choice)
1 green pepper (deseeded and chopped)
2 sticks of celery (finely chopped)
1 thumb sized piece of ginger (finely chopped)
1 stalk of lemon grass (whole, but bruised with the back of a knife)
1 red chilli (finely chopped – deseed for less heat)
1 or 2 cloves of garlic (peeled and minced / finely chopped)
400ml tin of coconut milk
200ml vegetable stock
juice of 1 lime
1/2tbsp tamari sauce
1/2tbsp honey (use sugar for vegan)
- Heat the lemon grass, green pepper, celery and ginger in a little oil in a large pan, for about 5 minutes – until it smells amazing.
- Add the garlic and chillies, and stir through.
- Mix in the sweet potato, and with the lid on, allow to heat for about 5 minutes.
- Add the coconut milk and stock, bring to the boil and heat gently for 20-30 minutes until the sweet potato is tender.
- Mix in the lime juice, tamari sauce and honey, and allow to heat for another 5 minutes.
- Take out the lemon grass, and serve! (or hide the lemon grass on the plate of a guest you dislike in the hope that they will try to eat it – the choice is yours…)
This makes enough for 2 people, and some for leftovers / seconds. It’s not a thick curry, it’s really light and tangy, and the consistency would work well with noodles, or as I’ve pictured above, with jasmine rice and a naan bread to mop up the sauce.