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.

Serves 4

Vegan & gluten free

Tips

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.

Ingredients

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
2 limes
thumb size piece of ginger
Stock cube
Salt & Pepper

Instructions

  1. Prep your veg
    Peel and cube sweet potato. Part boil.
    Slice onions, crush garlic, chop coriander and dice ginger and chilli

  2. Saute onions, garlic, chillies, coriander and ginger in a saucepan. Add a little water to help steam the veg for 10 minutes.

  3. Add the coconut milk, crumble your stock cube and add 100ml of boiling water. Optional - add several dashes of tamari for depth of flavour

  4. Squeeze in the juice of 1 lime.

  5. Add the part boiled sweet potato and cook out until fully cooked.

  6. 3 minutes before serving add your sweetcorn so it heats through without getting soggy.

  7. Serve in a bowl and garnish with fresh chilli

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