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Thai Recipes
Warm Thai Sweet Potato Salad

Warm Thai Sweet Potato Salad

with Peanut & Kaffir Lime Dressing

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We love thinking outside the box, like using fragrant red curry paste to flavour roasted sweet potato, then adding a creamy coconut dressing to make a warm, satisfying salad. It's the Thai flavours you love, served in a fresh new way!

Allergens:PeanutsGlutenSoyTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

½ tin

mild Thai red curry paste

1 clove

garlic

2 leaves

kaffir lime leaves

1 box

coconut milk

1 tub

peanut butter

(ContainsPeanuts)

1 unit

carrot

1 unit

cucumber

½ unit

lime

1 bag

mixed salad leaves

2 packet

roasted peanut cashew mix

(ContainsPeanuts, Tree NutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3070 kJ
Fat45.5 g
of which saturates16.9 g
Carbohydrate51.6 g
of which sugars30.2 g
Protein20.7 g
Sodium1100 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, Thai red curry paste (1/2 tin for 2 people / 1 tin for 4 people), a drizzle of olive oil and a pinch of salt and pepper in a medium bowl and toss to coat. Spread over an oven tray lined with baking paper and roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is roasting, finely chop the garlic (or use a garlic press). Remove the centre veins, then very thinly slice the kaffir lime leaves. TIP: The leaves are fibrous so make sure to cut them very thinly!

3

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and sliced kaffir lime leaves and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer until well combined and thickened slightly, 1-2 minutes. Set aside to cool.

4

Grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lime (see ingredients list) into wedges.

5

Place the carrot, cucumber and mixed salad leaves in a medium bowl. Just before serving, drizzle with a little olive oil and a squeeze of lime juice and toss to coat.

6

Divide the salad between bowls and top with the Thai sweet potato. Drizzle with the peanut and kaffir lime dressing and sprinkle with the roasted peanut & cashew mix. Serve with any remaining lime wedges. TIP: You can toss everything together if you prefer!