This is a guaranteed goal with anyone whose taste palate has a list of ifs and buts. The sweet potato hits and home and tastes even better the next day, so make enough for a village.
PREPARATION: 15 MINS
COOKING TIME: 15 MINS
TOTAL TIME: 30 MINS
SERVING SIZE: 4
- ½ lemongrass stalk, tough outer layer removed, coarsely chopped
- 1” piece ginger, peeled, chopped
- 3 garlic cloves
- 1 ½ tablespoons vegetable oil
- Kosher salt
- ¼ cup red curry paste
- 1 tablespoons tomato paste
- 3 medium crushed tomatoes
- 1 cup coconut milk
- 500 gm sweet potatoes, peeled, cut into 1” pieces
- ¾ cup small or young carrots, peeled, cut on a diagonal into 2” pieces
- 3 medium shallots, peeled keeping roots intact, quartered lengthwise
- ½ red Thai chile, thinly sliced (optional)
- ½ tablespoon fresh lime juice
- Steamed jasmine rice (for serving)
- Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)
- Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
- 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.
- 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.
- Add chili, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
Calories (kcal) 250
Fat (g) 18
Saturated Fat (g) 13
Cholesterol (mg) 0
Carbohydrates (g) 21
Dietary Fiber (g) 5
Total Sugars (g) 6
Protein (g) 4
Sodium (mg) 110