Thai Sweet Potato Red Curry

Prep Time: 10-15 Minutes Cook Time: 25-30 Minutes

Serves 4-6

Ingredients

1 tbsp. oil

1 medium yellow onion, diced

2 medium green bell peppers, sliced

3-4 cloves garlic, minced

3-4 tbsp. Thai red curry paste

1 (13-14 oz.) can coconut milk

1/2 cup water

1 tbsp. soy sauce

~ 1 lb. sweet potatoes, peeled and diced (or sub for winter squash, like butternut squash)

2-3 tsp. lime juice

1/4 cup coarsely chopped fresh cilantro (or basil?) 

Salt to taste

  1. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers and garlic, and cook until fragrant, about 2 minutes.

  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and some salt to taste. Stir to combine, and bring to a simmer.

  3. Stir in the sweet potatoes, return to a simmer, and reduce the heat to medium low. Continue to simmer, stirring occasionally, until the sweet potatoes are fork-tender, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.

  4. Sprinkle with the cilantro and serve immediately.

Ben Mastracco