Sweet Potato Curry

Ingredients

• •1 stalk lemongrass stalk
• •1 piece ginger
• •4 cloves garlic cloves
• •2 tablespoons vegetable oil
• •1 to taste Kosher salt
• •¼ cup red curry paste
• •2 tablespoons tomato paste
• •1 can crushed tomatoes
• •2 cans coconut milk
• •1½ pound sweet potatoes
• •¾ pound carrots
• •6 medium shallots
• •1 whole red Thai chile
• •1 tablespoon lime juice
• •3 cups jasmine rice
• •3 whole scallions
• •¼ cup basil leaves
• •¼ cup cilantro
• •1 lime lime wedges

Cooking Instructions

1. 1.

   Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.

   5 min

2. 2.

   Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20-25 minutes.

   35 min

3. 3.

   Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10-15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15-20 minutes.

   35 min

4. 4.

   Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.

   5 min

5. 5.

   Curry can be made 2 days ahead. Let cool; cover and chill.