4 large sweet potatoes about 250 grams each potatoes
350 grams beef mince
1 brown onion
3 tbsp red curry paste
2 tbsp coconut oil
30 grams ginger (a thumb-sized piece)
2 tbsp fish sauce or tamari, or gluten-free soy sauce
1/2 cup coconut milk plus it's good to have a little extra to help balance the flavour, possibly
2 tsp arrowroot flour
salt and pepper to season
1. Preheat oven to 200 C. Wash the sweet potatoes, and then prick the skins a few times with a fork. Place the potatoes on a baking tray and bake until soft – for a large sweet potato this will probably take about 45 minutes to an hour; for a smaller sweet potato about 30 minutes.
2. While the sweet potatoes are baking you can start making the red curry filling. Finely slice (or dice, depending on your preference) the onion, and peel and grate the ginger. Add the coconut oil, onion, ginger and red curry paste to a large fry pan and sauté on a high heat for 2-3 minutes, until the mixture smells fragrant and the onion is turning translucent. Add the mince and the fish sauce to the pan and continue to fry the mixture, stirring and breaking up the mince so it becomes coated in the curry paste mixture and cooks through.
3. After about 5 minutes (or once the mince is browned), reduce the stove to a low-moderate heat and add the half cup of coconut milk to the pan. Separately, dissolve the arrowroot flour in a few tablespoons of water (use a little cup) and add into the fry pan as well. Stir everything together so the mince is evenly coated in sauce; the arrowroot should help thicken the mixture and the end result shouldn’t be too runny. Taste test as it’s cooking and season with salt and pepper, or an additional splash of coconut milk, as desired. Cook for 2-3 minutes and then remove mixture from the heat and set aside.
4. Once the sweet potatoes are finished, make sure to take them out of the oven and let them cool a little so they’re easy to handle.
5. When the sweet potatoes are easy to handle, you’re ready to assemble. Cut the potatoes lengthways down the centre, being careful not to cut all the way through. Gently push open and fill with a generous amount of the curry. Top with a tablespoon or two of coconut yogurt (per sweet potato), and garnish with coriander and/or dried chilli as you like. Serve with a fresh crunchy salad and enjoy!