21 May 2014,16:21 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To make the crisp vegetables, heat the oil in a wok. Add the chillies and cook over a gentle heat until they stop bubbling and turn shiny and translucent.
  • Scoop out and drain on kitchen paper. Repeat with the garlic and shallots, cooking each separately.
  • Cook the curry paste in oil for 10 minutes on low heat - it will darken and become fragrant. Add the sweet potato and cook for 2 minutes.
  • Add both extracts of coconut milk and simmer until the potato is tender. Add the palm sugar.
  • Top with the bean sprouts and crisp vegetables. Serve with lime pickle and rice noodles.



  • 2 teaspoon Sesame Oil
  • 3 tablespoon Red curry paste
  • 2 large Sweet potato, peeled and cut into chunks
  • 400 ml Thin coconut milk
  • ½ tablespoon Palm sugar
  • A handful Bean sprouts
  • Lime pickle to serve
  • 100 grams Flat rice noodles, cooked to serve

The Crisp Vegetables

  • 400 ml Peanut Oil
  • 2 Fresh red chilli, thinly sliced
  • 2 Garlic clove, peeled and thinly sliced
  • 2 Shallots, thinly sliced

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