Thai Sweet Potato Salad
Tender chunks of sweet potatoes, green beans and crispy red bell peppers are tossed in a peanut butter and coconut milk curry sauce in this rich and flavorful Thai sweet potato salad.
Servings: 6 -8
Ingredients
- 2 medium sweet potatoes scrubbed and cut into 1 inch cubes
- 2 cups fresh green beans cut into 2 inch pieces
- 1 red bell pepper diced
- ¾ cup coconut milk
- 2 tbsp. natural peanut butter
- 2 tbsp. Thai curry paste red
or massaman
would work well
- 2 tbsp. lime juice
- 2 tbsp. agave
- ¼ tsp. salt
- 2 scallions chopped
- ½ cup fresh basil leaves
- ½ cup roasted peanuts
Instructions
- Place sweet potatoes in a large pot and cover with water. Bring to a boil and allow to cook, uncovered, until fork tender, 10-12 minutes. Add green beans to pot during the last 30 seconds of cooking. Drain in a colander and rinse with cold water. Return to pot and stir in bell pepper.
- In small bowl, whisk together coconut milk, peanut butter, curry paste, lime juice, agave and salt. You can warm the mixture up for a few seconds in the microwave if you have trouble breaking up chunks of peanut butter or curry paste. Taste test and adjust as needed. Pour over sweet potato mixture and gently stir to incorporate. Fold in scallions, basil and peanuts.
- Chill for at least 1 hour. Sauce will thicken and get absorbed by sweet potatoes as it chills.
- Gently stir a few times to redistribute sauce. Divide onto plates or among bowls.
Notes
Make sure your curry paste is vegan, as most brands aren't. I've linked you to a couple of vegan options in the ingredients list.