This is a quick, easy and nutritious weeknight meal. The whole thing takes a 1/2 an hour to prepare and doesn’t require that much attention. This recipe serves 4.
- red curry paste - 2 tbsp
- fish sauce - 1 tbsp
- coconut milk - 1 can
- sweet potato - 1 medium or large
- coconut sugar - 1 medium or large
- garlic - 1 large clove
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- ginger - 1 thumb-sized piece
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- peas - 1 cup, fresh or frozen
- protein of choice - optional
Cook the rice as per the instructions. I add one stick of kombu to rice every time I cook it. The kombu adds iodine, calcium, iron and magnesium to the water which the rice soaks up while it is cooking. Make sure to remove the kombu before serving.
This recipe is a bit of a cheat because I took the base of it from the side of the bottle of Thai Kitchen Red Curry Paste. I just added the sweet potato, garlic and ginger, upped the amount of red curry paste and decreased the amount of sugar.
Chop the sweet potato into small 1/2 inch cubes.
Take the coconut milk, curry paste, fish sauce and sugar, mix and bring to a simmer in a large saucepan.
Add the cubes of sweet potato.
Grate the ginger over the saucepan. The ginger will mostly stay stuck to the backside of the grater so just scrape it off with a knife.
Press the garlic clove with a garlic press or you can use the same grater you used for the ginger.
Let it cook for about 20 minutes or until the sweet potato is soft.
Mash the sweet potato with the back of a spoon or with a potato masher until is mostly mashed. You don't have to be thorough about it.
Add peas. I am a fan of frozen organic vegetables. They have a higher nutritional value than the fresh vegetables that have travelled long distances. They are also less expensive. If you can get some beautiful organic shelling peas in season, then that's great. Otherwise, the frozen kind works just fine.
Here you can add whatever pre-cooked protein you feel like. If you have some leftover chicken or tofu use that. I added frozen shrimp to this one. You don't really need to add any. It's your choice.
Cook on low for about another 10 minutes.
Spoon over rice and serve.