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Method Prep:15min › Cook:40min › Ready in:55min
Peel onion and chop into fairly large chunks. Similarly peel and chop sweet potatoes, keep them about 2-3cm cubes so they don't take too long to cook.
Heat your wok or pan and spray with the cooking oil spray. Add the onions and potatoes and keep them moving for a couple of minutes. Season with salt and pepper (the salt should also stop the onion from going too dark).
After about three minutes, add the Thai curry paste and keep stirring for another few minutes to make sure everything is coated.
Add the vegetable stock and coconut milk. You may not need the entire pint of stock, the stock and milk together should almost cover the vegetables.
Cook on fairly low heat until sweet potatoes are cooked (about 20 to 25 minutes), then blitz till smooth.
Can eat straight away, keep in fridge and reheat or freeze till needed, but it never lasts long enough in our house to freeze!
Gluten free tip
I have coeliac disease so to keep it gluten free I use stock made with Knorr stockpots. I use the Red Dragon Thai red curry paste, but friends have used supermarket own brand. Obviously you need to make sure your ingredients are gluten free by reading the labels.
Made this soup yesterday and doubled the quantity for freezing batches. Have just eaten some of the soup for lunch and it was delicious - thanks Jo! I'll definitely be making again and may try using an indian curry paste next time for a different flavour! - 28 Jan 2013
This was very easy to prepare and very delicious to eat. I happened to have half a jar of Red Thai Curry Paste in my fridge when I saw the recipe here so decided to make this and am very glad I did. All the family enjoyed it, very filling too, tasty, spicy but I put extra coconut milk in so not too spicy. Lovely. - 26 Dec 2012