I love coconut milk curry (I diaried green curry chicken here), and sweet potatoes with the coconut milk are wonderfully sweet and rich.
Sweet Potato Thai Curry
This is based mostly on the recipe from PinchOfYum.com, others suggested adding chickpeas, red bell pepper was my idea. If you leave out the fish sauce it’s vegan. If you have good access to Asian ingredients, look at PinchOfYum’s recipe for homemade curry paste.
Serves 2 — 4
1 tablespoon vegetable oil
2 shallots, thinly sliced
2 medium sweet potatoes, peeled and cubed
½ cup diced red bell pepper (optional)
2–3 tablespoons Thai red curry paste (I like “Thai Kitchen” brand)
1 14-ounce can regular coconut milk (not cream, not light, not sweetened)
1 cup water
¾ cup cooked chickpeas (½ of 14-ounce can, optional)
3–4 cups fresh baby spinach (5-ounce bag)
1/2 cup chopped peanuts and cilantro
fish sauce to taste
- Start your rice, if you’re serving this over rice (highly recommend)!
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and bell pepper and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and water and let it simmer over low heat for 10-15 minutes until thickened. Add the chickpeas. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Stir in a dash of fish sauce.
- Serve over rice, topped with remaining peanuts/cilantro.
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Dinner here tonight will be roast chicken, with salad and tater tots. What’s for dinner at your place? Please consider writing it up for a future WFD! Message ninkasi23 about this.