Curry tailandês de batata-doce com amendoim picante

Ingredientes

• 2 tablespoon coconut oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, freshly grated
• 4 tablespoon Thai red curry paste
• 1 tablespoon peanut butter, smooth
• 1/2 teaspoon chilli flakes (optional)
• 600 g (1 1/2 lb) sweet potatoes, cut into 1-inch chunks
• 400 ml (14 oz) can coconut milk
• 100 g baby spinach
• 50 g (1/2 cup) spicy chilli peanuts, chopped
• 1 lime, juiced

Modo de preparo

1. 1

   In a large pan, heat the coconut oil...: In a large pan, heat the coconut oil over medium heat and cook the onion for 3-4 minutes until softened. Add the garlic and ginger and cook for one more minute, careful not to burn it.

2. 2

   Add the Thai red curry paste, peanut butter,...: Add the Thai red curry paste, peanut butter, chilli flakes if using, and sweet potato. Stir in the coconut milk and 250ml water. Bring to a boil.

3. 3

   Lower the heat and simmer for 30 minutes...: Lower the heat and simmer for 30 minutes until the sweet potatoes are softened, but not tuned into a mush.

4. 4

   Add the baby spinach and lime juice and...: Add the baby spinach and lime juice and season to taste.

5. 5

   Divide the curry into bowls and sprinkle each...: Divide the curry into bowls and sprinkle each one with spicy chilli peanuts.

6. 6

   Serve with basmati rice or naan.