Follow these steps for perfect results
olive oil
drizzle
onion
diced
garlic
crushed
ground ginger
red curry paste
sweet potatoes
peeled and chopped
chicken stock
coconut milk
cilantro
for garnish
Crush the garlic into a paste using a mortar and pestle.
Heat olive oil in a heavy-bottomed pot.
Fry the diced onion and garlic paste for a few minutes until softened.
Add the ground ginger and red curry paste to the pot. Stir to combine.
Incorporate the peeled and chopped sweet potatoes into the pot.
Cover the sweet potatoes with chicken stock. Bring the mixture to a boil.
Reduce the heat and simmer for 15 minutes, or until the sweet potatoes are tender.
Turn off the heat and pour in the coconut milk or heavy cream.
Mash or blend everything together until a smooth cream is formed.
Serve hot, garnished with fresh cilantro on top.
Expert advice for the best results
Adjust the amount of red curry paste to suit your spice preference.
For a smoother soup, use an immersion blender directly in the pot.
Garnish with a swirl of coconut cream and a sprinkle of red pepper flakes for added visual appeal and a touch of heat.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Swirl of coconut cream, sprinkle of cilantro and red pepper flakes.
Serve with crusty bread for dipping.
Serve as a starter or light meal.
Complements the sweetness and spice.
Light and refreshing.
Discover the story behind this recipe
Red curry paste is a staple in Thai cuisine.
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