INGREADIENT

• 2 sweet potatoes large
• 2 onions large
• 2 tbs brown sugar
• 4 tbs peanut oil
• 2 tbs red Thai curry paste
• 3 tbs ginger finely grated
• 2L Massel* Chicken Style Liquid Stock
• 200 ml coconut milk
• 2 cups fresh mixed herbs chopped
• 2 limes juiced

Direction

1. Preheat oven to 200C.
2. Place sweet potato and onion on a large baking tray.
3. Scatter the brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
4. Bake the vegetables for 45 minutes, turning a few times during cooking.
5. Once cooked, the potatoes and onions should be honey brown and caramelised, not black.
6. Into a large, deep pot add the remaining oil, curry paste and ginger.
7. Cook over a medium heat for about 3 minutes to release the flavours.
8. Add cooked vegetables and combine.
9. Pour in the stock and simmer for about 15 minutes.
10. Blend the mixture until smooth.
11. Add the coconut milk, stir through and simmer for 3-5 minutes.
12. Add the fresh greens, stir in well and add the lime juice to taste.
13. Stir well and serve.