Warm Thai Sweet Potato Salad

Name: Warm Thai Sweet Potato Salad with Peanut & Kaffir Lime Dressing
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 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; 2 tsp soy sauce; 2 tsp brown sugar; 1 unit carrot; 1 unit cucumber; ½ unit lime; 1 bag mixed salad leaves; 2 packet roasted peanut cashew mix

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:

Peanuts

•Gluten

•Soy

•Tree Nuts

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

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

(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)

1 unit

carrot

1 unit

cucumber

½ unit

lime

1 bag

mixed salad leaves

2 packet

roasted peanut cashew mix

(Contains: Peanuts, Tree Nuts; May be present: Sesame, Gluten, Milk, Soy, Tree Nuts.)

Not included in your delivery

olive oil

2 tsp

soy sauce

(Contains: Gluten, Soy;)

2 tsp

brown sugar

Nutritional Values

per serving

Calories3070 kcal

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

•Baking Paper

•Baking Tray

•Medium Pan

Cooking Steps

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!