This curry is super simple. I recommend preparing it in advance (in the morning or at lunch - in the evening) so that the sweet potato is thoroughly soaked with spices. The basic three ingredients are sweet potato, green beans and coconut milk. The rest is from a dozen ingredients to taste. Onions, garlic, olive oil are generally a staple in any kitchen. With the help of them you can “make” almost any dish. Asian condiments are the origin of the dish. You can do without fish sauce, but for a full range of tastes, I recommend using everything.
If there are no additive ingredients - we include reasonable substitutes.
- 1 very large or 2 medium sweet potatoes
- 1 cm ginger root
- 3 cloves garlic
- 1 small sweet onion
- 150 ml of coconut milk
- 1 tbsp. fish sauce (without it or replace with soy if vegan diet)
- 1 tsp. without sugar slide
- juice of 1/3 lemon (can be replaced with 1 tbsp. white wine vinegar)
- a pinch of ground black pepper
- pinch of chili
- 1/2 tsp. dry ground garlic (or dry ground onion)
- 1 cup green beans (can be used fresh, frozen, and replaced with asparagus or sweet peas in season)
- a bunch of spinach
In olive oil, fry finely chopped onions, garlic and ginger for 2-3 minutes. Add peeled and diced 2x2 cm sweet potatoes. Fry together for a minute and pour in the coconut milk. When it boils, reduce the heat. While the sweet potato is stewing, add sugar, soy sauce, fish, black pepper, dried garlic and chili. Stir. Add water so that the sweet potato is at least “waist-deep”. Cover and simmer for 10 minutes over low heat.
Add the green beans, cut into 3-4 cm pieces, chopped into 3-4 pieces of spinach. We cut both leaves and stems. Add to curry. Add lemon juice. All together simmer for another 2 minutes. You can serve immediately, but when it stands for 2-3 hours, ginger, garlic manage to give flavor, and spices - to soak sweet potatoes and greens. I eat it as an independent dish, but can be served with wild or unpolished boiled or steamed rice.
In olive oil, fry finely chopped onions, garlic and ginger for 2-3 minutes. Add peeled and diced 2x2 cm sweet potatoes. Fry together for a minute and pour in the coconut milk. When it boils, reduce the heat. While the sweet potato is stewing, add sugar, soy sauce, fish, black pepper, dried garlic and chili. Stir. Add water so that the sweet potato is at least “waist-deep”. Cover and simmer for 10 minutes over low heat.
Add the green beans, cut into 3-4 cm pieces, chopped into 3-4 pieces of spinach. We cut both leaves and stems. Add to curry. Add lemon juice. All together simmer for another 2 minutes. You can serve immediately, but when it stands for 2-3 hours, ginger, garlic manage to give flavor, and spices - to soak sweet potatoes and greens. I eat it as an independent dish, but can be served with wild or unpolished boiled or steamed rice.
