Sweet Potatoes With Red Curry Paste Recipes
MASHED RED-CURRY SWEET POTATOES
Coconut milk and curry paste update sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
- Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
- Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.
RED CURRY SCALLOPED SWEET POTATOES
Fragrant & mildly spicy - balanced by the sweet potato & rich from coconut milk. Wonderful with both orange & yellow sweet potatoes. Adapted gratefully from A Taste of Thai.
Provided by Busters friend
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat peanut oil over medium heat in a large saucepan.
- Add garlic and Red Curry Paste. Cook until fragrant & bubbly, about 30 seconds.
- Add onions and sauté until soft, about 3 minutes.
- Add Coconut Milk, sugar, salt and allspice. Bring to a boil.
- Add sweet potatoes. Reduce heat to medium low. Simmer until potatoes are just tender, 20-25 minutes.
- Stir in fresh basil.
- Preheat broiler.
- Using a slotted spoon, carefully remove potatoes from pan to an ovenproof casserole dish.
- Pour sauce over top.
- Broil until bubbly.
- Serve hot.
Nutrition Facts : Calories 414, Fat 29.1, SaturatedFat 22.5, Sodium 506.5, Carbohydrate 37.3, Fiber 6.5, Sugar 16.4, Protein 5.8
SWEET POTATOES WITH RED CURRY PASTE
Make and share this Sweet Potatoes with Red Curry Paste recipe from Food.com.
Provided by Kirstin in the Couv
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste.
- Cook covered until tender.
- Reserve liquid for another use like cooking rice.
- Mash potatoes, Add butter, salt and pepper to taste.
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
FIERY SWEET POTATOES
Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table from Thanksgiving through May.
Provided by Julia Moskin
Categories side dish
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
- In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
- At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 309 milligrams, Sugar 14 grams, TransFat 0 grams
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