Spicy Thai Red Curry Sweet Potato and Coconut Soup

Spicy Thai Red Curry Sweet Potato and Coconut Soup

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  • This red curry paste is really delicious and you will probably have quite a bit left over. If you love fresh coriander like I do, it may not be so much red, as green. The paste will keep in the fridge for about a week, or freeze it in an ice cube tray and use it as you need.
  • 1-2 tbsp coconut oil
  • 2 medium onions, peeled and roughly chopped
  • 750 g (2 medium sized) sweet potatoes, peeled and roughly chopped
  • Red Curry paste
  • 2 tsp. ground cumin
  • 2 tsp ground coriander
  • 4 red birds eye chillies, roughly chopped
  • 2 sticks lemon grass, roughly chopped
  • 6 fresh Kaffir lime leaves, roughly chopped
  • Large chunk of galangal (or ginger), peeled and roughly chopped
  • 4 garlic clove, peeled
  • 1 tsp. salt
  • Small bunch fresh coriander, roughly chopped
  • 2 tbsp. Naam Pla (fish sauce)
  • 1 small can 400ml coconut cream
  • 1 tbsp. coconut oil
  • 1 lime


    Heat the coconut oil in a large saucepan. Add the onion and cook gently for 5-10 minutes until soft and translucent. Add the sweet potatoes and cook for another 10 minutes or so. Meanwhile put all the ingredients for the red curry paste in a beaker and blend with a hand blender until smooth. Add a little coconut water from the tin of coconut milk to help achieve a smooth paste consistency. Add a large tablespoon of the curry paste to your saucepan and fry for a few minutes. Just cover the sweet potatoes with water and add a large teaspoon of salt. Simmer for about 30 minutes until the sweet potato is completely soft. Remove from the heat and whiz up the soup with the hand-blender. Check seasoning and add more curry paste if required and cook for a minute more. Add the coconut milk and re-heat. Do not re-boil as it will kill the taste of the coconut milk. Add a squeeze of lime if you like.


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