Thai Red Curry with Jersey Sweet Potatoes and Coconut Milk

A creamy and flavorful Thai red curry featuring the sweetness of Jersey sweet potatoes and the richness of coconut milk, with local seasonal vegetables. Perfect for a comforting and healthy dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

1 item

Cost

£3.62/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Jersey•Indian•Thai

Main Ingredient:

Chicken•Seafood•Vegetarian

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2 Jersey Sweet Potatoes(peeled and cubed)

£1.80

2cans (13.5 oz)Coconut Milk(full-fat for best flavor)

£3.00

2tablespoonsRed Curry Paste(adjust to your spice preference, check for gluten-free if needed)

£0.75

1 Jersey Royal Potatoes(halved or quartered, if large)

£1.20

1can (14 oz)Bamboo Shoots(drained and rinsed)

£1.10

1 Bell Peppers(sliced, use seasonal local bell peppers if available (e.g. in late Summer/Autumn))

£1.50

14ozFirm Tofu(pressed and cubed (OR 1 lb chicken or shrimp, peeled and deveined))

£2.50

2tablespoonsSoy Sauce (or Tamari)(use tamari for gluten-free)

£0.15

1tablespoonBrown Sugar(or maple syrup)

£0.05

1tablespoonsLime Juice(to taste)

£0.25

1tablespoonFresh Ginger(minced)

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonsFish Sauce (optional)(for non-vegetarian version, omit for vegetarian)

£0.10

1tablespoonJersey Butter(For sauteing)

£0.25

0.3cupFresh Basil (Thai Basil preferred)(chopped, for garnish)

£0.75

0.3cupCilantro(chopped, for garnish)

£0.60

0.3cupJersey Milk(for extra creaminess (optional))

£0.20

Total Cost

£14.50

£3.62 per serving

Instructions

1.
Heat Jersey butter in a large pot or Dutch oven over medium heat. Add minced garlic and ginger and cook until fragrant, about 1 minute.
2.
Stir in red curry paste and cook for another minute, allowing the aromas to develop.
3.
Add the Jersey sweet potatoes and Jersey Royal potatoes to the pot and stir to coat with the curry paste mixture.
4.
Pour in the coconut milk, soy sauce (or tamari), brown sugar (or maple syrup), and optional fish sauce (if using). Bring to a simmer.
5.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes and Jersey Royal potatoes are tender.
6.
Add the bamboo shoots, bell peppers, and tofu (or chicken/shrimp) to the pot. Cook for another 5-7 minutes, or until the bell peppers are slightly softened and the tofu/chicken/shrimp is cooked through.
7.
Stir in lime juice to taste. If desired, stir in Jersey milk for extra creaminess.
8.
Serve hot over rice. Garnish with fresh basil and cilantro.

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My Notes

Nutrition Information

Nutrition per serving (550g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

55g

79% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

20 g

22% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

45 g

225% of RDA

Chef's Tips

Adjust the amount of red curry paste to control the spice level. Start with less and add more to taste.

For a thicker curry, simmer uncovered for a few minutes at the end to reduce the sauce.

Feel free to add other vegetables like spinach or broccoli during the last few minutes of cooking.

To press tofu, wrap it in paper towels and place a heavy object on top for about 30 minutes to remove excess water.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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