Sweet Potato Curry
A rich and fragrant Thai-inspired curry featuring tender sweet potatoes, carrots, and shallots in a creamy coconut milk base, enhanced with aromatic lemongrass, ginger, and red curry paste. Served over jasmine rice with fresh herbs.
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.
Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
5 min
- 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.
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.
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.
Curry can be made 2 days ahead. Let cool; cover and chill.