Thai Red Curry

🛒 Ingredients

• One medium sweet potato, peeled and cut into large cubes
• 1 cup (150 grams) cooked chickpeas, drained
• One bunch of spinach or water spinach, take the leaves only
• 5 to 6 cherry tomatoes, halved
• One stalk of lemongrass, bruised white part
• Two kaffir lime leaves
• 400 ml pure thick coconut milk
• One tablespoon of coconut oil
• 2 to 3 tablespoons vegan red curry paste (without shrimp paste)
• One tablespoon of soy sauce or vegetable fish sauce
• One teaspoon of coconut sugar or palm sugar
• One tablespoon of lime juice
• A pinch of salt

👩‍🍳 Instructions

1. 1

   Sauté the spices: Heat coconut oil in a deep skillet over medium heat. Add the red curry paste, lemongrass, and kaffir lime leaves. Sauté briefly until the aroma is strong.

2. 2

   Cook the filling: Add the sweet potato pieces and mix well with the spices. Pour in the thick coconut milk, adding a little water if it's too thick. Cook until boiling then reduce the heat, cover briefly until the sweet potatoes are half soft

3. 3

   Add the other ingredients: add the chickpeas and cherry tomatoes, then season with soy sauce, coconut sugar, and salt. Continue cooking until the sweet potato is completely soft and the spices have fully absorbed.

4. 4

   Final touch: Add spinach/kangkung leaves, stir briefly until wilted. Turn off the heat, then add lime juice to freshen the taste.

5. 5

   Serve: Remove from heat and serve the red curry warm while the sauce is still thick and the aroma is fragrant!