Description:
Recipe By: Abigail’s B&B, Port Rowen
Ingredients:
Sweet potatoes-roast whole, in their skin until cooked, then scoop out flesh (this keeps them nice and moist)
Shallots
Lime leaves
Lemongrass
Red curry paste
Garlic
Ginger
Chicken stock
Coconut milk
Procedure:
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.
Season
Buzz in food processor or blender and strain through sieve to remove woody lemongrass bits.
Garnish with toasted coconut
