Thai Curry with Purple Sweetpotatoes
This Thai Curry is as tasty as it is vibrant! While it tastes like your average green curry, the purple sweetpotatoes take what would normally be a very light green sauce into a fun pinkish purple hue.
Ingredients:
2 Farm Pak purple sweetpotatoes
2 tablespoons olive oil
1 yellow onion
2 tablespoons ginger, finely chopped
1 tablespoon minced garlic (about 4 cloves)
4 tablespoons green curry paste
1 green bell pepper, sliced
1 cup snow peas
3/4 can unsweetened coconut milk
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes, to taste
Cilantro (optional), for serving
Jasmin rice, steamed, for serving
Optional protein add-ins - shrimp, chicken or tofu
Directions:
Bake sweetpotatoes on 400 for about 45 minutes to one hour, until they are just softened. Meanwhile, prep all your vegetables and cook the rice while sweetpotatoes bake.
Heat olive oil in a large pan. Add sliced onion and saute for about 6-8 minutes or until golden.
Add in the minced garlic and chopped ginger and continue to saute for another 3 minutes.
Season with salt and peppper. Spoon in the curry paste and stir to coat everything.
Add in the sliced bell pepper and cook for 5-6 minutes until slightly softened. Add in snow peas and cook for an additional 3 minutes.
After the sweetpotatoes have cooled, peel off the skin and discard. Slice the sweetpotatoes into rounds and then cut again into quarters.
Once the bell peppers and snow peas have softened, add in the sliced purple sweetpotatoes, followed by 3/4 can of coconut milk and 1/4 cup of water. Gently stir everything to combine.
If adding protein, you’ll do that now. Otherwise, simmer for an additional 5-10 minutes or until the sauce has become a vibrant pinkish purple.
Add in fresh lime juice and combine. Taste and add any additional spices such as more ground pepper or red pepper flakes you may desire.
Serve with jasmin rice and fresh cilantro.