Bursting with spicy, sweet, and tart flavors, this sweet potato mango red Thai curry and is loaded with fresh vegetables and herbs, keeping it fresh and light.
Course
Main Course
Category
Curry
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
AutorElle
Ingredients
1tablespooncoconut or vegetable oil
2stalks lemongrass,tough outer layer removed, bruised and cut into 4 pieces
1tablespoonfreshly grated ginger
4garlic cloves,minced
sea saltto taste
4tablespoonsred curry paste(50 g)
1tablespoontomato paste
1x 400 g can organic crushed tomatoes(or diced tomatoes)
1x 400 ml can organic coconut milk
1medium sweet potato,peeled and cubed
2medium carrots,peeled, halved lengthwise, cut into diagonal slices
1ripe but still firm mango,peeled, pitted, and diced
2cupstrimmed green beans,sliced in half
1fresh red chile,seeds removed and thinly sliced
1tablespoonfresh lime juice
2-3green onions,trimmed and thinly sliced
bunch of fresh coriander,chopped
20Thai basil leaves,chopped (optional)
steamed jasmine rice,for serving (I prefer whole grain basmati rice)
lime wedges,for serving
Method
Heat oil in a large wok or heavy pot over medium heat. Add lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt.
Add curry paste and tomato paste and cook, stirring for about 2-3 minutes. Add crushed tomatoes and cook, until slightly thickened, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the sweet potato. Simmer on medium-low, covered, until the sweet potato slightly tender but still firm, about 10 minutes.
Add the carrot and simmer, uncovered, for 5 minutes. Stir in green beans and mango, cover, and cook for 2 minutes, stirring occasionally.
Remove from the heat, add the fresh chili and lime juice. Spoon over rice and top with green onions, cilantro and basil; serve with lime wedges. Enjoy!