Thai Red Duck Curry Sweet Potato
Ingredients
- 1 x pack Thai Red Duck Curry
- 1 cup full cream coconut cream (if desired)
- 4 small sweet potatoes
- 4 tbsp duck fat + extra to spread
- ½ cup frozen peas
- ½ cup frozen corn kernels
- 1 cup beanshoots
- ¼ cup spring onion, sliced
Products used
Method
- Preheat oven to 180 degrees Celsius.
- Drizzle the sweet potatoes in duck fat or oil and season with salt and pepper. Wrap each potato in foil and place on a baking tray. Roast in oven for 45 minutes or until soft.
- When the potatoes are nearly cooked start the curry. Heat a wok or frying pan over medium heat add the Thai red duck curry, frozen peas and corn. Cook stirring for 3 minutes or until heated through.
- Peel the cooked sweet potatoes, place them in a bowl and roughly mash.
- To serve divide the mashed sweet potato between serving bowls. Top each with the duck curry and garnish with bean shoots and spring onion.
Here’s how
Recipe by Tim Bone.