Sweet Potato Salad Recipe
- 1.25kg of sweet potato
- 2 tablespoon of vegetable oil plus 2 tablespoons extra
- ½ teaspoon of red curry paste
- 90ml of coconut milk
- 2 teaspoons of lime juice
- 11/2 tablespoons of brown sugar
- 4 cloves of garlic, crushed.
- 1 tablespoon fresh ginger, finely grated.
- 200 g of roasted cashews
- 1 cup of fresh coriander, shredded.
- 100g of fried Changs noodles
- Peel and chop your sweet potato into 2cm cubes, coat in oil and roast in a moderate oven until cooked through. Season with salt and pepper.
- While this is cooking make a dressing.
- Combine red curry paste, coconut milk, lime juice and brown sugar in a food processor and blitz until a smooth paste is formed.
- Add 2 more tablespoons of oil to a pan and gently cook the garlic cloves and ginger for 1-2 minutes or until aromatic. Add to the dressing.
- Combine the cooked sweet potato, roasted cashews and fresh coriander in a salad bowl. Add the salad dressing and toss gently. Add the fried noodles and serve immediately.
Recipe by eatmystreet at https://www.eatmystreet.net/2019/10/02/sweet-potato-salad-recipe/
3.5.3208