Thai Satay Sweet Potato with warm beans & a coconut milk and peanut butter sauce

Thai Satay Sweet Potato with warm beans & a coconut milk and peanut butter sauce

A diet rich in nutrients helps to improve the chances of conceiving and sweet potatoes are well known for their nutritional benefits!

Try this speedy and satisfying sugar-free peanut satay sauce infused with Thai curry paste, coconut milk, and fresh lime. Decorated with chilli, coriander, and peanuts, it spills over caramelised sweet potato and a vibrant mix of green and black beans.

The sweet potato is packed with vitamins such as:

  • Vitamin B6 to help regulate hormone production
  • Beta-carotene known to improve ovarian and adrenal health
  • Vitamin A known to promote healthy and fertile cervical fluid
  • Vitamin C to help build the immune system
  • Antioxidants to help reduce symptoms in inflammatory disorders such as PCOS and endometriosis
  • Low glycemic load these good carbs are digested slowly and have a more gradual effect on blood sugar which is good for fertility
  • Source of calcium a key nutrient in triggering growth in embryos
  • Source of iron which helps to improve egg health and promotes healthy ovulation
  • Rich in magnesium and potassium – important minerals that help to reduce stress and promote calmness

What You’ll Need:

  • 1kg Sweet Potato rinsed & cut into bite-size chunks
  • 40g Peanuts
  • 400g Green Beans rinsed, trimmed & halved
  • 480g Black Beans drained & rinsed
  • 30 ml Thai Red Curry Paste
  • 200ml natural & creamy Peanut Butter
  • 400ml Coconut Milk
  • 4ea Lime zested & cut into wedges
  • 160g Salad Leaves – Mixed Asian Leaves, rinsed
  • 15g Fresh Coriander, rinsed & roughly chopped
  • 2ea Fresh Chilli, deseeded & finely sliced

How to Make:
Roast your sweet potato bites
Preheat the oven to 200°C. Place the ​sweet potato chunks ​on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.

Caramel-coloured nuts
Place the ​peanuts​ in a large saucepan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

Green beans & Black beans
When the ​roast​ is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil ​and a splash of water. When the water starts to bubble, simmer the ​halved green beans​ for 7-8 minutes until cooked through but still al dente​. During the last 3 minutes, stir in the drained ​black beans​ and cook until heated through, shifting occasionally. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside until serving.

Saucy thai satay
Return the pan to a low-medium heat with another drizzle of oil. A​dd in ​the ​Thai red curry paste​ (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the ​peanut butter ​and mix to combine with the paste. Then,​ ​vigorously whisk in the ​coconut milk​ and 70ml of warm water. Allow to simmer for 4-5 minutes until thickened and silky. On completion, whisk in some ​lime​ ​zest​ and ​lime​ ​juice to taste (we encourage using a generous amount of ​lime​!) Season to taste and remove from the heat.

Creamy satay supper
Arrange a bed of ​rinsed​ ​salad leaves​ and top with the ​roast sweet potato. ​Cover in the​ mixed beans​ and drizzle over the sticky ​satay sauce.​ Garnish with the ​toasted peanuts​, ​chopped coriander, ​and ​fresh, sliced chilli​. Warm and comforting!

Top tips:

  1. If not handled correctly, nut butters can sometimes split when cooked. If yours does begin to split, a simple way to rescue it is by adding in a little hot water and whisking vigorously to bring it back together!
  2. You can also try using sweet potato rounds in place of bread by slicing the sweet potato into 6mm thick rounds, toss with salt and olive oil, and roast for 20 minutes. Then top it with almond butter and berries for a sweet treat or smashed avocado for “avo toast”.

Recipe with thanks to our friends @plantpowerza & Chef Alex Levett

FSA

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