Thai-style yellow sweet potato curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Peel the sweet potatoes and cut them into 3 cm chunks. Chop the onion, crush the garlic, peel and grate the ginger, and bash the lemongrass with a rolling pin so it releases its flavour.
2. Put the sweet potato, onion, garlic, ginger, lemongrass, curry powder and turmeric in the slow cooker. Crumble in the stock cube, add 150 ml of water and stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered. Trim the green beans and cut them in half.
5. For the last 20 to 30 minutes, stir in the coconut milk and the green beans. Take out the lemongrass.
6. Just before serving, squeeze in the juice of the lime, tear in the coriander and season with salt and pepper. Serve over the rice.

Tip Bash the lemongrass with a rolling pin before it goes in, and take it out before serving. Add the green beans near the end to keep their snap.

Photo made with AI.

From Nosha · nosha.app