Vegan Iron Chef: Green Curry Sweet Potato Pommes Duchesse in Coconut Cream

Green Curry Duchesse Jewel Sweet Potatoes in Ginger Coconut Cream

• Ingredients for duchesse sweet potatoes
  • 275g ( around10 oz) Purple jewel sweet potato
  • 2 tablespoon coconut cream
  • 2 tablespoon toasted coconut, ground to a fine powder
  • 1 teaspoon Thai vegetarian green curry paste
  • salt, to taste,
  • oil, to coat

• Ingredients for coconut ginger cream base
  • 120ml (½ cup) water
  • 3 inches lemongrass, cut into 3 pieces, each bruised on all sides
  • 4-5 thin slices galangal or ginger
  • 1 makrut lime leaves
  • 1 asian shallot, finely diced
  • ½ tablespoon soy sauce
  • ½ tablespoon dark soy sauce
  • ½ teaspoon palm sugar (or substitute brown sugar)
  • 180ml (¾ cup) thick coconut milk or cream
  • Generous squeeze fresh lime juice
  • Chopped spring onions and/or fresh coriander/cilantro, to garnish

• Directions/Method
  1. Bring the water to the boil in a wok or pan and add the lime leaves and then immediately remove the wok from the heat, setting aside for the leaves to soak for 20 minutes (if you're using fresh, not dried, leaves then omit this step and add lime leaves with ginger in step 3).
  2. Meanwhile cut the potatoes into ½ inch slices and steam for 10-15 minutes until soft. Place in a bowl and mash with the coconut cream, toasted coconut, curry paste, and salt (to taste).
  3. Fill a piping bag with the mashed sweet potatoes and pipe onto a wax paper lined baking sweet. Aim for 6-8 clusters of mash. Drizzle some oil on top and bake at 190 C (375 F) for 20-25 minutes.
  4. Place the wok back on the heat, adding the ginger, lemongrass, and shallot. Simmer for 5-10 minutes before stirring in the soy sauces, sugar and coconut milk. Cook over medium heat for 5-10 minutes before removing and disposing of the lime leaves, ginger, and lemongrass.
  5. Ladle into two bowls or dipped plates and squeeze a bit of lime juice over each bowl. Place some of the duchesse sweet potatoes in the creamy base, pouring some extra coconut milk over if desired, and sprinkling with coriander leaves and spring onion.