Thai · Salad

Red curry Sweet Potato Tabbouleh

This Thai Tabbouleh leans on red curry to do the heavy lifting. We slow-cook the Sweet Potato for real depth, then bring it together in one pan.

4.7 from 2,646 cooks

Prep15 min

Cook60 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the red curry elements, and pat the sweet potato dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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