Creamy Thai Sweet Potato Curry
Introduction
Experience a delightful fusion of flavors with our Creamy Thai Sweet Potato Curry, a vibrant dish that brings together the earthiness of sweet potatoes, the richness of coconut milk, and the aromatic essence of Thai spices. Perfect for a comforting dinner, this vegetarian curry not only satisfies the palate but also nourishes the body, making it an excellent choice for those who appreciate wholesome, plant-based meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes (peeled and cubed) | 2 |
| Onion (thinly sliced) | 1 |
| Lemongrass (stalk) | 1 |
| 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 |
| Ginger | 1 inch |
| Fresh turmeric root (or turmeric powder) | 1/2 inch (or 1/4 teaspoon) |
| Green chilies | 2 |
| Roasted peanuts (crushed) | 5-6 |
| Coriander leaves (finely chopped) | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 6g |
| Carbohydrates | 45g |
| Dietary Fiber | 7g |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Sodium | 300mg |
| Vitamin A | 200% DV |
| Vitamin C | 20% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
Preparation Steps
-
Prepare the Lemongrass Broth:
- Begin by boiling 1 cup of water in a small pot. Once boiling, add the roughly chopped lemongrass and let it simmer for approximately 5 minutes.
- After simmering, turn off the heat, drain the broth, and set it aside for later use.
-
-
Cook the Sweet Potatoes:
- In a kadai or large pan, heat 2 teaspoons of coconut oil over a low flame. Add the cubed sweet potatoes to the pan.
- Season with salt and turmeric powder. Pour in about 1 tablespoon of the lemongrass water and stir. Adjust the amount of water as necessary to ensure the sweet potatoes are cooked until fork-tender. Once done, set aside.
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Sauté the Onions:
- In another pan or kadai, heat the remaining coconut oil. Add the sliced onions and sauté until they become translucent, stirring continuously to prevent burning.
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Combine Spices and Broth:
- To the sautéed onions, add the ground spice paste and the reserved lemongrass broth. Cover the pan and allow it to simmer for 5 minutes, allowing the flavors to meld beautifully.
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Add Sweet Potatoes and Coconut Milk:
- Once the mixture has simmered, add the cooked sweet potatoes and the Thai red curry paste to the pan. Mix everything well to ensure the sweet potatoes are coated with the spices.
- Pour in the coconut milk, stirring gently to combine. Let the curry cook over a low flame for an additional 5 minutes, allowing the flavors to deepen. Taste and adjust the salt as needed.
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Garnish and Serve:
- Once the curry is ready, turn off the heat and garnish it with crushed roasted peanuts and finely chopped coriander leaves.
- Serve the Creamy Thai Sweet Potato Curry hot, paired with steaming rice for a fulfilling and nutritious meal.
Conclusion
The Creamy Thai Sweet Potato Curry is not just a dish; it’s an experience that brings warmth and comfort to your dinner table. With its vibrant colors and harmonious flavors, this recipe will surely become a favorite among family and friends. Perfect for a cozy night in or an elegant dinner party, this curry showcases the beauty of plant-based cooking at its finest. Enjoy every bite and savor the love and care that goes into each step of this delightful recipe!
