Ingredients:
3 large sweet potatoes, peeled and diced
2 tablespoons cooking oil
1 (13 1/2 ounce) cans light coconut milk
1 -2 tablespoon red curry paste
1 limes
1 tablespoon fish sauce
1 tablespoon brown sugar
3 firm bananas ( they can be slightly green)
3 -4 Thai red chili peppers, sliced
2 tablespoons chopped cilantro
Directions:
In a large saucepan, heat oil.
Add potatoes and cook until lightly browned on the outside.
Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
Peel and slice bananas into chunks and stir in with the potatoes.
Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
Garnish with chopped cilantro and sliced chilli peppers before serving.
Serve hot.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.