Creamy Thai Sweet Potato Curry Recipe
Creamy Thai Sweet Potato Curry is an amalgamation recipe of sweet, sour, spicy, nutty and creamy taste and texture.
Creamy Thai Sweet Potato Curry is an amalgamation recipe of sweet, sour, spicy, nutty and creamy taste and texture. Thai Cuisine is quite enchanting. The abundant use of coconuts, ginger, garlic, peanuts, and chilies gives them a lot of similarity with South Indian coastal cuisine. What stands out is their unique spicy taste from the famous Thai Red Chilies in combination with fresh coconut flavor. The sweet potatoes are first pan or oven roasted and is then cooked in a creamy coconut milk gravy. The aroma of lemongrass, garlic, ginger, turmeric, coconut milk, and the Thai red chilies will make you hungry.
Serve Creamy Thai Sweet Potato Curry recipe with steaming hot rice for a filling lunch.
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10 M
50 M
60 M
4 Servings
Ingredients
- 2 Sweet Potatoes , peeled and cubed
- 1 Onion , thinly sliced
- 1 Lemon Grass , stalk
- 1 cup Coconut milk
- 1 teaspoon Thai Red Curry Paste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coconut Oil
- Salt , to taste Ingredients for the Ground Spice Paste
- 4 cloves Garlic
- 1 Onion , or 10 shallots
- 1 inch Ginger
- 1/2 inch Fresh turmeric root , or 1/4 teaspoon turmeric powder
- 2 Green Chillies Ingredients for Garnish
- 5-6 Roasted Peanuts (Moongphali) , crushed
- Coriander (Dhania) Leaves , finely chopped
How to make Creamy Thai Sweet Potato Curry Recipe
To prepare Creamy Thai Sweet Potato Curry recipe, boil 1 cup of water and add the roughly chopped lemon grass.
Let it simmer for 5 minutes. Switch off, drain the broth and set aside.
Heat a kadai over a low flame with 2 teaspoons of coconut oil and add the cubed sweet potatoes.
Add salt, turmeric powder and sprinkle 1 tablespoon lemon grass water (stir and adjust water to cook the sweet potato till it's fork tender) and set aside.
Heat a pan/kadai with remaining coconut oil. Add the sliced onions and keep stirring till they turn transparent.
Now add the ground spice paste and the lemongrass broth. Cover the pan and simmer for 5 minutes.
Now add the sweet potatoes and the red Thai curry paste. Mix well and add the coconut milk.
Let the gravy cook over low flame for another 5 minutes, add salt and switch off.
Garnish with peanuts and cilantro. Serve Creamy Thai Sweet Potato Curry recipe with steaming hot rice for a filling lunch.
Uma Raghuraman
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.
