Special Diet

  • 2 lemon grass stalks
  • 400 ml (13 fl oz) can coconut milk
  • 150 ml (¼ pint) vegetable stock
  • 1 garlic clove, crushed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
  • 1 red chilli, deseeded and chopped
  • 2 teaspoons palm sugar or soft light brown sugar
  • 6 kaffir lime leaves
  • 450 g (14½ oz) sweet potatoes, peeled and chopped
  • 1 red pepper, cored, deseeded and chopped
  • 200 g (7 oz) baby spinach leaves
  • 2 tablespoons lime juice
  • handful of fresh coriander or Thai basil leaves
  • steamed jasmine rice, to serve

Remove the tough outer stems from the lemon grass, then cut into 2.5 cm (1 inch) pieces.

Place the coconut milk, stock, garlic, ginger, chilli, lemon grass, sugar and lime leaves in a large saucepan and bring to the boil. Add the sweet potatoes, cover and simmer for 10 minutes.

Add the red pepper to the pan and cook for a further 5 minutes.

Stir in the spinach and lime juice, re-cover and cook for 2–3 minutes until the spinach has wilted, then stir in the coriander or Thai basil. Serve immediately with steamed jasmine rice.

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