With the last name of Curry, you would think this would be a speciality for me, but my husband was born and raised in the south, and I don’t think I’ve ever eaten a curry dish at his house. I come from German and southern roots, so didn’t I grow up with this seasoning either. I saw this recipe on Pinch of Yum, which is a favorite of mine and thought it was time I branched out a bit. I’m not an expert in Tai food, but it seems that any time there is coconut milk in a recipe it’s considered Tai. Since I haven’t been to Thailand yet, I’m just going to refer to this as Curry Sweet Potatoes. Back to curry, I would describe it as flavorful heat, not spicy like you’re eating a jalapeno but it gets your attention.
This dish was surprisingly delicious. I made it as a side dish just in case I didn’t like it, but it took center stage and I ate the leftovers for dinner a couple of times afterwards. The sauce not only has curry paste but unsweetened coconut milk. The milk seemed to mellow out the spice and you get a slightly creamy sauce that is great over rice. Sweet potatoes were magical with this sauce and the added spinach made this a great meal all by itself.
My first experiment with curry was a big success. As you can see from the photo, I bought a very small jar of curry paste. Like I said, I wasn’t sure I would like it. Now that I have my feet wet, I’m going to be a little more adventurous with this seasoning. I feel that I need to be an expert on this spice. I’ld love to hear about your favorite curry dishes.Print
Curry Sweet Potatoes
- Yield: 4 1x
- Category: Vegetable
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 2–3 4 cups sweet potatoes, peeled and cubed
- 3–4 cups baby spinach
- 2–3 tablespoon curry paste
- 14 ounce can coconut milk
- ½ cup chicken broth
- ½ cup peanuts, chopped
- ¼ cup cilantro, chopped
- Rice , cooked
- Prepare rice per package instructions.
- In a medium to large pan, heat oil over medium high heat. Add shallots and cook until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add chili paste and stir to combine. Add coconut milk and bring to a boil. Reduce heat to low and cook an additional 15-20 minutes, until potatoes are cooked but not mushy.
- Add spinach and cook until wilted. Add half of the peanuts and cilantro, reserve the rest for topping. Serve over rice.
- Pinch of Yum