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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mild Thai red curry paste
kaffir lime leaves
mixed salad leaves
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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!
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.
Grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lime (see ingredients list) into wedges.
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.
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!