Creamy Thai Sweet Potato Curry
Description
A delightful fusion of sweet, sour, spicy, nutty, and creamy flavors, this Creamy Thai Sweet Potato Curry is a flavorful and satisfying dish. Thai cuisine, with its distinctive balance of tastes, brings together aromatic spices and ingredients like coconut milk, ginger, garlic, and Thai red chilies, creating a delicious harmony of flavors that will entice your taste buds. The roasted sweet potatoes absorb the creamy coconut milk gravy, flavored with lemongrass, garlic, ginger, and turmeric. This dish is not only comforting but offers an authentic Thai taste, enhanced by the fragrant spice paste, and garnished with crushed peanuts and fresh coriander leaves.
Cuisine: Asian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Sweet Potatoes (peeled and cubed) | 2 medium-sized |
| Onion (thinly sliced) | 1 medium |
| Lemongrass (stalk) | 1 stalk |
| Coconut Milk | 1 cup |
| Thai Red Curry Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coconut Oil | 1 tablespoon |
| Salt | To taste |
| Garlic | 4 cloves |
| Onion (or shallots) | 1 medium onion or 10 shallots |
| Ginger | 1-inch piece |
| Fresh Turmeric Root | 1/2 inch (or 1/4 tsp ground turmeric) |
| Green Chillies | 2 medium-sized |
| Roasted Peanuts (Moongphali) | 5-6, crushed |
| Fresh Coriander (Dhania) Leaves | Finely chopped for garnish |
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes
Serves: 3-4
Instructions
-
Prepare the Lemongrass Broth
Start by boiling 1 cup of water and adding the roughly chopped lemongrass. Allow it to simmer for about 5 minutes to infuse the water with the lemongrass aroma. After this, turn off the heat, drain the broth, and set it aside. -
Roast the Sweet Potatoes
In a large kadai (wok) over a low flame, heat 2 teaspoons of coconut oil. Add the cubed sweet potatoes, salt, and turmeric powder. Sprinkle the lemongrass broth over the sweet potatoes, adjusting the water if necessary. Stir occasionally and cook until the sweet potatoes are fork-tender. Once done, set the sweet potatoes aside. -
Prepare the Ground Spice Paste
In a blender or food processor, combine the garlic, onion (or shallots), ginger, fresh turmeric root (or ground turmeric), and green chilies. Blend until smooth. Set the spice paste aside. -
Cook the Onions and Spice Paste
Heat the remaining coconut oil in a pan over medium heat. Add the sliced onions and sauté, stirring continuously until they turn transparent. Add the prepared ground spice paste along with the reserved lemongrass broth. Stir well and cover the pan, allowing it to simmer for 5 minutes so the spices infuse the oil. -
Combine Sweet Potatoes and Coconut Milk
Now, add the roasted sweet potatoes to the pan along with the Thai red curry paste. Stir everything to combine well. Pour in the coconut milk, stir again, and let the curry simmer on low heat for another 5 minutes, allowing the flavors to meld together. Add salt to taste and give it a final stir. -
Garnish and Serve
Once cooked, garnish the creamy Thai sweet potato curry with crushed roasted peanuts and finely chopped fresh coriander leaves. Serve the curry hot with steamed rice for a filling and flavorful meal.
Serving Suggestions
For a satisfying meal, serve this aromatic and rich creamy curry alongside steamed jasmine rice or even a portion of warm naan bread. The texture of the roasted sweet potatoes combined with the creamy coconut gravy makes every bite a comfort-filled experience. Enjoy the vibrant Thai-inspired flavors with your family or guests, and let the unique taste take you on a journey to the heart of Thailand.
Nutritional Information (per serving, approximate)
- Calories: 250 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 10g
- Fiber: 6g
- Sugar: 8g
Pro Tip: You can adjust the heat level of the curry by adding more or fewer Thai red curry paste or green chilies, depending on your spice tolerance.
