All-in-one sweet potato Thai curry from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 62) by Rukmini Iyer

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Notes about this recipe

  • sharonbakar on April 29, 2022

    Excellent and easy. I used more lemongrass than the recipe asks for (i grow it in the garde) and I also added slices of galangal (lengkuas) which I also grow these additions took the Thai flavours up a notch. I used glass noodles and they worked well. Why doesn't she mention adding salt? I think a tablespoon of fish sauce would be the best seasoning.

  • aeybkme on March 02, 2022

    I really didn't like this. I found it went very starchy once the noodles were added. I'd recommend NOT using any of the straight to wok noodles and cooking your own rice noodles to be added before serving.

  • eeeve on March 22, 2020

    Cooked this on the hob, not in the oven. Added a red pepper, left out the noodles and served over sticky rice. Came out really nice, wasn't too much of a faff to make, so will probably make again.

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