Sweet Potato Curry

A twist on a Thai favourite. Use Red, Green or Yellow Curry Paste or Lemongrass Turmeric Paste for a non-spicy version!


(Serves 2-4)

1 large sweet potato, peeled, cut into 2 inch cubes

150gm long or french beans

150gm snow peas

1 Heaped Tbsp Mekhala Curry Paste

200ml Coconut Cream

100ml Water


1. In a wok over medium heat, fry coconut cream for 1 minute until it bubbles and thickens.

2. Add Mekhala Curry Paste and stir through.

3. Add sweet potato pieces and water, cover and simmer for 5-8min or until sweet potato has softened.

4. Add vegetables and simmer for another 2-3min until everything is cooked. Add more water if required.

5. Garnish with basil leaves and serve immediately with steamed rice.