PREP 10 MINS                       I                 COOK 20 MIN


  • 1 sweet potato
  • 500g carrots
  • 1 red onion
  • 1 Tbsp garlic
  • 1 Tbsp ginger
  • 1 Tbsp coconut oil
  • 1 – 2 Tbsp Thai red curry paste
  • 1 Tbsp natural peanut butter
  • 1 can coconut milk
  • 500ml water
  • 1 lime


  1. Heat coconut oil in a large pan. Roughly slice onion and cook in pan for 1-2min.
  2. Add garlic and ginger. Stir.
  3. Peel carrots and sweet potato and dice into 1-2cm pieces. Place in pan and stir.
  4. Add 400ml coconut and water.
  5. Add peanut butter and curry paste, stir and bring to a simmer.
  6. Allow to simmer for 20min or until carrots and sweet potato are softened. Add juice from one lime. 
  7. When softened use a blender to create a creamy consistency.
  8. Serve with fresh lime and chilli. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s