A simple sweet potato red curry with a rich and flavorful turmeric coconut red curry sauce. Makes a super easy vegan meal!
Course
Main Course
Category
Curry
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4
Calories363kcal
AutorElle
Ingredients
1tablespooncoconut oil
2medium sweet potato,peeled and cubed (ca. 750 g)
2tablespoonsred curry paste
2teaspoonsground turmeric
1tablespoonsoya sauce(or Thai fish sauce)
400mlorganic coconut milk
1/3cupwater(80 ml)
1tablespoonfresh ginger,peeled and grated
2shallots,thinly sliced
2clovesgarlic,minced
juice from 1 lime
To serve:
whole grain riceI used basmati
Method
Heat the coconut oil in a large deep skillet, over medium-high heat. Add the sweet potato and the curry paste, sauté, stirring often for 10 minutes.
Add the turmeric, soya sauce, coconut milk and water to the sweet potato. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes or until sweet potato tender and the sauce reduces.
Add the ginger, shallots, garlic and lime juice. Simmer for 5 minutes to infuse the flavors. Check the seasoning, adding more lime juice, and a pinch salt, if necessary.
Serve with warm rice and enjoy!
Notes
I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork.
Feel free to add some greens to this sweet potato red curry. I'll bet spinach or kale would be a great addition. Or a plant-based protein, like chickpeas.
I use Alnatura Bio Rote Thai-Curry-Paste for this recipe. If using Thai fish sauce, I recommend Squid brand.