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Thai Sweet Potato Curry

This a smooth savory curry and goes great with any protein, vegan such as tofu, tempeh, plant based meat or non vegan, chicken, shrimp, fish just add it in at the end I chose to have it just ad it is wit rice it’s a hearty winter dish. Here’s how I do it:

Ingredients

2 large sweet potatoes or yams, peeled and chopped into small cubes

1 red pepper chopped into small pieces

1 tsp red chili pepper crushed

4 scallions chopped

3 cloves garlic, minced

1 inch grated ginger

2 stalks lemon grass chopped or zest of 1 lemon

1 heaping tbs Thai red curry paste

1/2 cup coconut milk

cilantro for garnish (optional)


First boil the sweet potatoes till slightly soft, don’t over boil. Set aside. In a large skillet add some vegetable oil when hot add the garlic, ginger, chili pepper, lemon grass and peppers simmer a few mins, if you’re using lemon zest add it later. Then add the potatoes, scallions, coconut milk and curry paste incorporate well cover with lid and simmer for 5-8 mins till the potatoes are fork tender, if you want it more sauce add more coconut milk, add a pinch of salt if needed, curry paste has salt in it. Serve over rice and garnish with fresh chopped cilantro.


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