This is the perfect curry for cooler weather, just as late summer is transitioning to fall. We have been lucky in London: the last couple of weeks have been sunny and fairly warm, but fall has definitely set in now.
This is a recipe adapted from my Thai bible. The original it was pumpkin and pork, but …… I am not a great fan of pumpkin. So I decided to try it with sweet potatoes instead. I’m glad I did because this was a very satisfying meal.
Here’s how to make it:
Pork and Sweet Potato Curry, adapted from Simply Thai Cooking
- Dice 2 medium sweet potatoes and place them in a roasting tin. Lightly coat with a bit of oil and salt and pepper and roast at 180 degrees C for 25-30 minutes.
- Meanwhile, slice your pork; as Wandee recommends, we used pork tenderloin.
- Slice up a red pepper into bite-sized pieces; reserve for later.
- Heat 250ml coconut milk in a wok on high, and when it boils add 2 tsbp red curry paste (this was rather hot; adjust to preferences). When it has dissolved and mixed in nicely, add in the juice of half a lime and then the pork slices.
- Stir fry for a 3-4 minutes and then add in 2 tbsp fish sauce and 1 tsp sugar.
- Add the roasted sweet potatoes as well as 1 tbsp oyster sauce as well as an additional 250ml coconut milk.* Simmer a further minute, and then dress with a handful of fresh basil and your red pepper. Taste: you may find you need a dash more lime juice.
*NB I forgot to include this in the initial post; revised 8/10/15.
Wandee recommends serving with steamed rice, but we ate this on its own and found it just fine. This is the perfect dish for rainy fall evenings as it has a good kick and brightens things up!