serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1 tbsp vegetable oil
- 2 eschallots, thinly sliced
- 2 sweet potatoes, cut into 2 cm chunks
- 3 tbsp Thai yellow curry paste
- 1 tsp ground turmeric
- 400 g can coconut milk
- ½ cup vegetable stock (or water)
- 60 g baby spinach leaves
- ½ cup roasted, salted peanuts, roughly chopped, divided
- Fysh sauce (vegan fish sauce) or soy sauce, to taste
- ½ small bunch coriander, thinly sliced, to serve
- Steamed jasmine rice, to serve
Instructions
- Heat the oil in a large, heavy-based frying pan over medium-high heat. Once hot, add the eschallot and cook, stirring, for 2-3 minutes or until softened. Add the sweet potato and stir to coat with the oil, followed by the curry paste and turmeric. Stir until well combined.
- Add the coconut milk and stock (or water) to the pan and bring to a simmer. Reduce the heat to medium-low and cook for 10-15 minutes, or until the curry is thickened and the potatoes are tender. Stir through the baby spinach leaves until just wilted, followed by half the peanuts. Season to taste with fysh sauce or soy sauce.
- Combine the remaining peanuts with the coriander in a small bowl.
- Remove the curry from the heat and transfer to a large serving bowl. Sprinkle with the peanut coriander mixture and serve with steamed rice on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
