Thai Sweet Potato Satay Curry

Toast the Peanuts for a few minutes in a small saucepan until golden brown. Put the toasted Peanuts (keep some for garnish) in a blender along with the all of the ingredients listed under Curry Paste. (take the lemongrass out of the hard shell before adding to blender. Wizz for a few minutes until the paste is smooth.

Add a tbs of oil into a large saucepan, once hot add the curry paste mixture and cook for a few minutes until fragrant. Add the sweet potato and make sure to stir so they are covered evenly with the paste. Cook for a couple of minutes and then add the Coconut milk and Add half a cup of water. Bring to the boil then Reduce heat and let simmer for about 40 minutes. After about 10 minutes of the curry cooking add the salt, sugar, Bell Pepper, Lime Juice, soy sauce, fish sauce and Chopped Kaffir Lime Leaves to the curry. Give it a stir and let it simmer for the remaining time. If you like a good kick add 2 more chillies for extra heat.

While your curry is cooking for the last 10 minutes bring a pan of water to the boil, add a pinch of salt and a cup of soaked basmati rice to the pan. reduce heat and simmer for 10 minutes. When cooked drain the water and add some desicated coconut and a pinch of salt to the rice and let sit for a couple of minutes. To serve sprinkle some chopped toasted peanuts and some fresh Corriander on the top. Enjoy :)