A beautiful refreshing Thai healthy dish. We don’t really do healthy so this is a probably going to be a one off. It’s super easy and can be done with a couple of pans and you will probably only need to buy a few ingredients.
Vegan & gluten free
Taste your chilli before putting a whole one in. Our deceiving red from a mixed chilli bag blew our faces off!
We love chunky sweet potato but chop it smaller for a quicker cook.
Heavily roll your lime on the work surface with the palm of your hand to get more juice out the halves. Then jam a spoon in the half lime to get all the juice out.
Lasts well for 3 days in the fridge. Add rice noodles the next day for a quick noodle soup.
1 large sweet potato
2 red or white onions
2 tins of sweetcorn
1 tin of full fat coconut milk
1 red chilli
1 clove of garlic
handful of coriander
thumb size piece of ginger
Salt & Pepper
Prep your veg
Peel and cube sweet potato. Part boil.
Slice onions, crush garlic, chop coriander and dice ginger and chilli
Saute onions, garlic, chillies, coriander and ginger in a saucepan. Add a little water to help steam the veg for 10 minutes.
Add the coconut milk, crumble your stock cube and add 100ml of boiling water. Optional - add several dashes of tamari for depth of flavour
Squeeze in the juice of 1 lime.
Add the part boiled sweet potato and cook out until fully cooked.
3 minutes before serving add your sweetcorn so it heats through without getting soggy.
Serve in a bowl and garnish with fresh chilli