SWEET POTATO THAI CURRY
This is actually my roommate, Michelle's recipe. I request she make it at least once a week and I had to have the recipe for myself because I am soon moving out. All measurements are approximate as she just throws the ingredients together and I just wrote down what it appeared to be. the good news is it seems to work perfectly every time.
Provided by SixFooterr
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
- Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
- Add coconut milk and chili. Stir. Allow for mixture to heat up.
- Add all the spinach to the pot, but do not mix. Cover the pot.
- After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
- Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
- Serve over rice and add a sprig of cilantro on top.
Nutrition Facts : Calories 441.7, Fat 17, SaturatedFat 16.1, Sodium 427.8, Carbohydrate 71.7, Fiber 2.7, Sugar 57.4, Protein 2.9
THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO
You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.
Provided by Jet Tila
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
- Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.
SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
THAI CURRY CHICKEN WITH SWEET POTATO
Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.
Provided by WiGal
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
- Heat oil in large nonstick skillet on medium heat for about 2 minutes.
- Stir in curry paste until well blended.
- Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
- Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
- Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
- Taste and make adjustments.
- Serve over rice.
- Garnish with peanuts.
Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5
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THAI SWEET POTATO CURRY - VEGAN HUGGS
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5/5 (8)Total Time 55 minsCategory EntreeCalories 580 per serving
- Heat the coconut oil in pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
- In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
- Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.
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4.6/5 (82)Calories 286 per servingCategory Dinner
- Start your rice, if you’re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro.
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.
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