SWEET POTATO AND SPINACH YELLOW CURRY

• porsi: Serves 4

Bahan-bahan

1 tbsp vegetable oil

4 shallots, chopped

2½ tbsp yellow curry paste

2 sweet potatoes, chopped into bite-sized chunks

1 x 400g tin of light coconut milk

100mI vegetable stock

1 tbsp cornflour, dissolved in 3 tbsp cold water

4 large handfuls of spinach

½ tbsp Thai fish sauce (omit for vegetarian)

Juice of ½ a lime

4 tbsp peanuts, chopped, plus extra to garnish

Fresh coriander, chopped

To serve:

Rice

Petunjuk

1 Heat the oil in a wok set over a medium heat. Cook the shallots for 4-5 minutes until translucent.

2 Add the curry paste and stir-fry for one minute. Add the sweet potato dnunks and toss to combine everything together.

3 Add the coconut milk, vegetable stock and cornflour mixture and stir to combine well.

4 Reduce the heat to low and cover. Simmer for 20 minutes.

5 Stir in the spinadn, fish sauce, lime juice and peanuts. Cook for one minute.

6 Garnish with extra chopped peanuts and some fresh coriander. Serve with rice.