Sweetpotatothaicurry Recipes

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.

Steps:

• 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 chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
• Do Ahead
• Curry can be made 2 days ahead. Let cool; cover and chill.

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

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.