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Donal Skehan
Thai Sweet Potato Stew with Lemongrass & Ginger Brown Rice | DonalSkehan.com
  • vegetarian

Thai Sweet Potato Stew with Lemongrass & Ginger Brown Rice

October 16

Rich with the earthy sweetness of sweet potatoes, is elevated by the aromatic blend of chilli and ginger. Paired with nutty brown rice infused with lemongrass and ginger, this meal is a celebration of bold flavors and vibrant colors.

  • serves Serves 4
  • time 60mins

Method

  1. 1. Place a large casserole pot over a medium high heat and add the oil.
  2. 2. Fry the curry paste, coriander stalks, garlic, ginger and chilli for 2-3 minutes until fragrant and aromatic. Add in the sweet potatoes and stir through to coat.
  3. 3. Pour in the vegetable stock, add the lemongrass and bring to a steady simmer, allowing to bubble away for 12 minutes.
  4. 4. Reduce the heat to low and stir through the sugar snap peas, coconut milk, brown sugar, fish sauce and lime juice and continue to cook for 5 minutes.
  5. 5. While the stew is cooking, make the brown rice, add the rice and 500ml of cold water to a separate pot. Stir through the lemongrass, ginger and sea salt. Place over a high heat and bring to the boil. Once boiling, reduce the heat and simmer for 30 minutes or until the rice is tender and the water has evaporated. Remove the lemongrass and ginger and fluff up the rice with a fork. Cover with a lid and set aside.
  6. 6. Serve the stew with the rice and garnish with the coriander leaves and Thai basil.

Ingredients

1 tbsp rapeseed oil

2 heaped tsp panang curry paste

Large handful of coriander stalks, finely chopped, with leaves reserved to garnish

3 cloves garlic, finely minced

1 large thumb sized piece of ginger, finely minced

1 red chill, finely sliced

2 large sweet potatoes, peeled and cut into bite size cubes

27fl oz vegetable stock

2 stalks lemongrass, roughly bashed

5oz sugar snap peas

1 x 14oz tin coconut milk

1 tbsp dark brown sugar

2 tbsp fish sauce

Juice of 1 lime

Thai basil, to garnish

 

For the brown rice:

10oz brown basmati rice

1 stick lemongrass, roughly bashed

1 large thumb sized piece ginger

Pinch sea salt

1 tbsp rapeseed oil

2 heaped tsp panang curry paste

Large handful of coriander stalks, finely chopped, with leaves reserved to garnish

3 cloves garlic, finely minced

1 large thumb sized piece of ginger, finely minced

1 red chill, finely sliced

2 large sweet potatoes, peeled and cut into bite size cubes

800ml vegetable stock

2 stalks lemongrass, roughly bashed

150g sugar snap peas

1 x 400g tin coconut milk

1 tbsp dark brown sugar

2 tbsp fish sauce

Juice of 1 lime

Thai basil, to garnish

 

For the brown rice:

275g brown basmati rice

1 stick lemongrass, roughly bashed

1 large thumb sized piece ginger

Pinch sea salt

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