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Serves: 2 people

Ready In: 30 minutes

Difficulty: Easy

Recipe Summary:

When the cool mountain air starts to roll in, there's nothing better than a spicy, aromatic Thai Red Curry to warm your body and taste buds!

After a tough day climbing 1200 meters of elevation fully-loaded on the Old Ghost Road, we needed real food, real flavour and real rest. So from the summit at Ghost Lake Hut, looking out over the rolling mountains, I perched up on a picnic bench and cooked this simple but nutritious Thai red curry.

Led by spicy chilli, sour tamarind and rich coconut creme, this dish delivers all the flavour bombs you want, but with none of the fuss!

  • 30g Thai red curry paste
  • 400ml coconut creme or equivalent in coconut milk powder mix
  • 1 small sweet potato
  • 1/2 a yellow onion
  • 1/2 a capsicum/bell pepper (any colour)
  • 1 cup/150g of rice (Thai jasmine, long-grain & basmati all work well here!)
  1. Get your water on to boil
  2. Chop sweet potato into roughly 1″ chunks, dice the onion and slice the pepper lengthways into strips
  3. When the water’s boiling, add your sweet potatoes, allow them to cook for 8-9 minutes or until just tender.
  4. Grab your second pot/pan and add the rice to it.
  5.  Strain the hot water from the potatoes into the rice and use as the rice cooking water
  6. Bring the rice to a rolling boil for 1 minute, place a lid on top & remove from the heat – setting it aside for now.
  7. To the pot with the potatoes, add the onion & peppers and gently fry with some oil if needed until tender.
  8. Add half the can of coconut milk and heat until starting to thicken/split.
  9. Add all the red curry paste and stir to incorporate into the coconut creme.
  10. Add the remaining coconut milk & simmer until the sweet potatoes are cooked through, but not falling apart. If you need to, add some water, extra chilli flakes and a pinch of sugar to balance the sauce – if you’ve stolen enough sachets from cafes.

To serve: Spoon the rice onto the plate, add the curry and garnish with whatever you have/can find. To add some extra texture, I like to add peanuts or fried shallots. If you’re feeling super boujie – nasturtium flowers look great & are delicious!


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