Head chef: @matthewdking
Sous chef: @Karyum
Date: 29/01/18, Week 13 FACN3
Number of servings: 8
Author of Recipe: @matthewdking
- 2 onions, sliced
- 4 small sweet potatoes, peeled and chopped into about 2cm cubes
- 1 large aubergine, chopped into about 2cm cubes
- 2 red peppers, sliced
- thai red curry paste
- 3 cans of coconut milk
- a bunch of coriander, finely chopped
- Heat some oil in a large frying pan.
- Fry the onions on a medium heat until soft.
- Get the sweet potatoes on to boil. You don't want them completely cooked, this is just to start them off.
- Add the aubergine to the onions, and fry for about 10 minutes.
- When the aubergines are almost cooked add the red peppers.
- In a separate pan add some oil, and a couple of tablespoons of the paste. Heat it for a few minutes before adding two cans of coconut milk.
- When the paste and coconut milk are completely combined, add the mixture to all of the veg in the big pan.
- Leave to simmer. Have a taste of the sauce. Now it is up to the chef to add more paste or coconut milk depending on how spicy you like it. 🌶️ If you prefer it more saucy add both paste and coconut milk.
Serve with rice and sprinkle with some chopped coriander.