Ingredients
2 sweet potatoes
1 leek
1 tablespoon oil
1 tablespoon green curry paste
1 2/3 cups canned coconut milk
1/2 lb. cherry tomatoes
1 tablespoon fresh lime juice
Salt
Cilantro leaves for garnish
Preparation
Peel sweet potatoes just like regular potatoes and cut into 3/4 inch cubes. Remove root end and any dark green or wilted parts from leek, slit open lenthwise, rinse thoroughly and cut into crosswise strips about 1/4 inch wise.
Heat oil in a wok or pan. Stir in curry paste and sauté for 1 minute. Add coconut milk, bring to a gentle boil, cooking for 1 minute. Next add sweet potatoes and leek. Cover and simmer over medium heat for about 8 minutes (or until crisp-tender), checking periodically to see if there’s enough liquid in the wok or pan. If not, add a little water.
Rinse tomatoes and halve. Add along with lime juice to curry and simmer for another 1-2 minutes. Salt to taste and sprinkle with cilantro leaves.
