Recipe By: Abigail’s B&B, Port Rowen
Sweet potatoes-roast whole, in their skin until cooked, then scoop out flesh (this keeps them nice and moist)
Red curry paste
Sweat shallots, garlic, ginger, lemongrass, lime leaves for 5 mins. Add curry paste (little bit for less spice) and stir around and allow to toast a bit
Add sweet potatoes, chicken stock, coconut milk-bring to boil, reduce heat and simmer.
Buzz in food processor or blender and strain through sieve to remove woody lemongrass bits.
Garnish with toasted coconut