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Prep Time 10 mins
Cook Time 35 mins
Servings 4
Calories 459 kcal


  • 1 teaspoon coconut oil
  • 1 white onion diced
  • 2 cloves garlic minced
  • 4 tablespoon Thai red curry paste
  • 2 sweet potatoes peeled and diced
  • 14 oz tomatoes (400g) can be chopped
  • 1 cup vegetable stock (240ml)
  • ¼ cup smooth natural peanut butter (65g)
  • ½ cup canned coconut milk (120ml) light
  • juice of 1 time
  • 3 cup peanuts chopped (30g)
  • 3 cup white rice cooked (480g)
  • 1 handful coriander chopped


  • Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.
  • Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.
  • In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.
  • Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and coriander.


Calories: 459kcalCarbohydrates: 62gProtein: 13gFat: 18g
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