Summary

Ingredients

• 50 g onion (s)
• 2 cloves garlic
• 1 stalk lemongrass
• 2 chilli pepper (s), fresh
• 20 g iner, fresh
• 0.5 teaspoon ½ pepper, whole, black
• 1 tablespoon parsley, chopped
• 1 tablespoon oil
• 700 g batate (s) (sweet potatoes)
• 600 g papaya
• 300 g peas - pods (peeled about 150)
• 300 ml vegetable stock
• 400 ml coconut milk
• 1 teaspoon salt
• 30 g desiccated coconut

Print Recipe Pin Recipe

Instructions

1. Peel the onion and garlic and finely chop both. Cut the lemongrass into fine rings. Halve the chilli peppers, remove the seeds and partitions and finely chop the pulp. Peel the ginger root and grate it finely. Rub onion, garlic and chilli cubes as well as lemongrass, ginger root, peppercorns and parsley in a mortar to a fine paste.
2. Peel the sweet potatoes and cut into 1.5 cm cubes. Peel the papayas, cut in half, remove the seeds with a spoon and cut the pulp into 2 cm cubes. Peel the peas, blanch them in salted boiling water and rinse in cold water.
3. Heat the oil in a large saucepan and fry the spice paste for 3 minutes, stirring constantly.
4. Put the papaya cubes in the saucepan with the spice paste, pour in the vegetable stock and coconut milk and stir everything carefully. Simmer on reduced heat for about 20 minutes. Simmer the sweet potatoes for another 15 minutes and the peas for another 5 minutes. Salt.
5. Roast the desiccated coconut in a non-stick pan until golden brown without adding any fat. Arrange the vegetable curry in portion bowls, sprinkle with the roasted coconut flakes and serve.