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.


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