Recipe: Sweet Potato Curry for four

IMG_1425THE UNMODIFIED recipe actually is to be served with monkfish – but in this student world that we live, that can be an expense too far. I have tried and tested both and, although the monkfish adds that extra level of flavour, the simplified, cheaper version is equally as satisfying. If adding the monkfish, however, two tablespoons of fish sauce is recommended, along with the two large monkfish tails. If lemon grass can’t be located, lemon zest is your best substitute.

I modified further in my student budget by using one medium to large onion rather than the shallots, and chilli flakes rather than fresh chilli, but the fresher the better. If you can, I would recommend the original suggestions, as the shallots have a more subtle flavour whereas the onion can come over slightly strong.  So if your hangover cure meal of choice is curry, count this healthy meal as slightly more replenishing to the system.


2 lemon grass stalks
2 shallots
1 large red chilli
1 garlic clove
1.5cm piece fresh root ginger (peeled & chopped)
3 tablespoons groundnut oil
2 400ml cans coconut milk
2 sweet potatoes
1 teaspoon sugar
1 ½ tablespoons lime juice
coriander to garnish


  1. Firstly prepare by chopping all vegetables, and peeling the garlic and ginger.
  2. Put the lemon grass, shallots, chilli, garlic, ginger and oil in a blender until it creates a smooth paste.
  3. Meanwhile, heat a saucepan over a medium heat and add the paste when ready. Fry for two minutes before adding the coconut milk. Bring to the boil for around five minutes until creamy.
  4. Add your sweet potato and continue cooking until almost tender.
  5. Add the sugar and lime juice and simmer for a further five minutes before serving.