- 2 Tbsp Canola Oil1 medium Brown Onion3 cloves of Garlic4cm piece of Ginger, peeled and grated80g Thai Red Curry paste 800g sweet potato, peeled and chopped1 litre chicken stock1 x 400ml can TCC Coconut milk2 Tbsp Fish Sauce2Tbsp Lime juice2 x 400ml cans of lentils (drained and rinsed)1 bunch of Coriander leaves roughly torn
- Heat the oil in a large saucepan over a medium flame. Sauté the brown onion and garlic till soft about 4 minutes. Add the ginger cook for a minute. Add the curry paste, cook for a minute. Add the sweet potato, chicken stock, coconut milk, fish sauce and lime juice. Bring to the boil, then turn down heat and allow to simmer until the sweet potato is soft. Remove from heat, using a handheld electric blender puree until smooth. Return to a low heat, add the lentils and cook for a minute or so until lentils are heated through. Serve with a garnish of roughly torn coriander leaves. Serves 4.
Brands and product used
- TCC - Coconut Milk