Preparation
- Melt the coconut oil in a pan over a medium heat and soften the onion in it for 5 minutes; add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the curry paste, peanut butter and sweet potato cubes, then pour in the coconut milk and water.
- Bring everything to the boil, reduce the heat and simmer uncovered for 25 to 30 minutes, until the sweet potato is tender.
- Fold in the spinach until it wilts, season generously with lime juice and salt, and sprinkle with coriander. Serve with rice and, if you like, peanuts and a dollop of yoghurt.
Drink with it
White wine · excellent match
Gewürztraminer or Riesling, off-dry
Ginger and lychee notes mirror the curry paste, the residual sweetness absorbs the mild heat, and the acidity carries the lime.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Hefeweizen, well chilled
Fruity yeast notes and carbonation suit the sweet potato and loosen the dense coconut sauce.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Pale lager, ice cold
Cold and carbonation refresh after the coconut milk and peanut butter, without its own bitterness fanning the chilli.
Pils or Helles: What's the Difference?Junmai sake · good match
Junmai, chilled
The soft, rice-like sweetness of the junmai accompanies the sweet potato and coconut, and its umami note stands up to the peanut.
Junmai, Ginjo, Daiginjo: What do these mean for sake?