This is one of those super simple recipes.
With only 5 ingredients, it takes just a bit of chopping and then a simmer on the stove.
It is also incredibly flexible so if the recipe looks vague, it is because it is and it doesn't matter. Adjust the recipe to suit your own taste and what you have on hand.
1.5 tablespoons Thai red curry paste- Alter the quantity to suit yourself. This amount gives just a gentle kick.
2 medium gold sweet potatoes. These 2 weighed 1.3kg - I like the gold ones because of their taste and they are always available and usually cheap. Also easy to grow.
1 onion- brown or white
1/2 cup coconut milk- This will give a subtle coconut flavour but can be substituted with cream or yogurt.
1 cup water- I like my soup so thick that the spoon almost stands up in it. Add as much as you want to make it as thin as you want
Pepper, herbs to garnish- I used cracked black pepper and continental parsley for this batch. This parsley is the only herb growing well in my garden at the moment so I used it.
Method
1. Heat curry paste in large saucepan on medium heat until it becomes aromatic
2. Add onion and fry for a couple of minutes
3. Chop sweet potato and add to pan
4. Add water and cook until sweet potato is tender
5. Turn stove off
6. Add coconut milk
7. Blend using stick mixer or blender
8. Add more water if too thick
9. Ladle into a bowl and garnish as desired
10. Serve with buttered toast.
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