Thai Green Curry Stuffed Sweet Potatoes.

My friends and I went to this cooking class when we were in Chiang Mai. It was a great day of great food (resulting in great bellies) where one of the first steps was to create our own chili paste for some of the dishes we were to make later on. So into a massive mortar the ingredients went and our sweetheart of a chef/instructor suddenly turned into a military official and urged us to “work faster” if there was going to be any paste made within the near future.

This is of course when a piece of chili flies into my poor friend Heidi’s eye…
So for this dish, I am going with the safer option, aka sticking with the store bought green curry paste!

But fear not, it certainly does the trick in terms of spiciness. 2/3’s of the dinner party left the table as their noses started to run… As the prevailing third still sat at the table, I hope the cold I have felt creeping upon me the past days will get lost after all this ginger and spice.  Processed with VSCO with f2 preset
You’ll need:

→ sweet potato (1 per serving)
→ tofu
→ 2 tbsp green curry paste
→ 4 cm fresh ginger
→ 2-3 cloves garlic
→ ½ red capsicum
→ 1 can coconut milk
→ leek/spring onion
→ juice of ½ lime
→ ½ tsp cayenne pepper
→ coriander, to taste
→ oil for frying

For topping:

→ cashews
→ coriander
→ chili pepper

Processed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 preset
1. Start the oven at 180°C.
2. Cut the potatoes in half, rub some oil on the peel and place on a tray in the middle of the oven. Let bake for 40-60 minutes, depending on the size of your potatoes.
3. Cube the tofu and fry for a few minutes until it starts to brown.
4. Set tofu on the side. Saute ginger, garlic, capsicum and leeks until softened.
5. Using a spoon, gently scoop the middle of the cooked potatoes and add to the frying pan. 6. Add curry paste, followed by coconut milk and lime juice and bring to boil.
7. Add tofu cubes and boil for about 5 minutes.
8. Add curry in the carved sweet potatoes, place under grill setting in the oven for ~5 minutes.
9. Sprinkle with fresh coriander, chilies and cashew nuts before serving!
The sweet in the sweet potatoes are a great opponent to the spicy curry – delicious! (Even the fussy carnivores agree!)

How are you, do you enjoy spicy foods or does your noses start running too? 😉


12 thoughts on “Thai Green Curry Stuffed Sweet Potatoes.

    • It works very well to neutralize the flavours actually; I tried the leftovers of the same curry the other night but this time stuffed in baked aubergine and it was so so spicy!! Glad you liked it, let me know if you try it out some day xx

      Liked by 1 person

  1. Det här låter och ser SÅ gott ut! Sötpotatis går att använda till så sjukt mycket, bakverk som brownies, i våfflor, bröd, sallader, snacks, pizzor…. Listan är lång 😀


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