Creamy Thai Sweet Potato Curry – This dish is your go-to for a nourishing, comforting meal that’s perfect for chilly days. It’s vegetarian and can easily be made vegan, making it a versatile option for any dinner table.
Ingredients:
- 1 tablespoon oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, peeled and cubed
- 3-4 cups fresh baby spinach
- 2-3 tablespoons curry paste (adjust based on your preference)
- 1 14-ounce can of regular coconut milk
- 1/2 to 1 cup broth or water
- 1/2 cup chopped peanuts and cilantro
- Fish sauce (or vegan alternative) to taste
Instructions:
- Start by cooking some rice to serve with the curry; it’s a great combination.
- Make your own curry paste by roasting garlic, shallots, and ginger. Soak some chili peppers, then blend these ingredients with spices, lemongrass paste, and cilantro in a food processor.
- Heat the oil in a pan over medium-high heat. Add the shallots and cook until they’re soft and aromatic.
- Toss in the sweet potatoes and stir to coat them in oil.
- Stir in the curry paste until everything is nicely mixed.
- Pour in the coconut milk and broth, then let the curry simmer on low heat for 10-15 minutes until it thickens.
- Add the spinach and cook until it’s just wilted.
- Stir in half of the peanut and cilantro mixture, saving the rest for garnish.
- Finish by adding a splash of fish sauce to enhance the flavors.
Serve the curry over rice and sprinkle with the remaining peanuts and cilantro for a delightful meal.
Notes:
- Mixing red and yellow curry pastes can add an interesting twist to the flavor.
- If you’re a curry enthusiast, try making your own yellow curry paste and keep it in the freezer for quick meals.
- Ensure your curry paste is vegetarian or vegan compliant if necessary, and omit the fish sauce for a vegan version.
This recipe is not only easy to make but also packs a punch with flavors and nutrition, making it a wonderful winter comfort food.
