Best 4 Sweet Potatoes With Red Curry Paste Recipes

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Unleash a symphony of flavors with our irresistible Sweet Potatoes with Red Curry Paste recipe. This delectable dish combines the natural sweetness of roasted sweet potatoes with the aromatic heat of red curry paste, resulting in a harmonious balance of flavors and textures. Savor the creamy richness of coconut milk as it enhances each bite, while the addition of fresh herbs and vibrant vegetables creates a symphony of colors and flavors that will tantalize your taste buds. With a medley of sweet, spicy, and savory notes, this dish is sure to become a favorite among spice enthusiasts and vegetable lovers alike.

In addition to the classic Sweet Potatoes with Red Curry Paste, this article offers a range of enticing variations to suit every palate. Embark on a culinary journey with our Sweet Potato and Black Bean Curry, a hearty and wholesome dish that blends the sweetness of sweet potatoes with the earthy flavors of black beans and the tantalizing warmth of curry. For a lighter and refreshing option, try our Sweet Potato and Chickpea Curry, a delightful combination of sweet potatoes, chickpeas, and a creamy coconut-based curry sauce. If you're seeking a vegan delight, our Sweet Potato and Lentil Curry is sure to satisfy, featuring a medley of sweet potatoes, lentils, and a rich and flavorful curry sauce. Each recipe offers a unique twist on the classic Sweet Potatoes with Red Curry Paste, ensuring that there's something for everyone to enjoy.

Let's cook with our recipes!

SATAY SWEET POTATO CURRY



Satay sweet potato curry image

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories

Provided by Elena Silcock

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 12

1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it's vegetarian/ vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional)

Steps:

  • Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
  • Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
  • Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  • Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

MASHED RED-CURRY SWEET POTATOES



Mashed Red-Curry Sweet Potatoes image

Coconut milk and curry paste update sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

6 medium sweet potatoes (about 4 pounds)
3/4 cup coconut milk
2 1/2 to 3 teaspoons Thai red-curry paste
1/4 cup plus 3 tablespoons pure maple syrup
4 tablespoons unsalted butter, room temperature, plus more for dishes
1 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
  • Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
  • Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH



Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories     dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

SWEET POTATOES WITH RED CURRY PASTE



Sweet Potatoes with Red Curry Paste image

Make and share this Sweet Potatoes with Red Curry Paste recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Yam/Sweet Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 sweet potatoes, peeled and diced (orange flesh)
1 tablespoon Thai red curry paste
2 cups chicken stock
4 tablespoons unsalted butter (to taste)
salt and pepper (to taste)

Steps:

  • Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste.
  • Cook covered until tender.
  • Reserve liquid for another use like cooking rice.
  • Mash potatoes, Add butter, salt and pepper to taste.

Tips for Perfect Sweet Potatoes with Red Curry Paste:

- Choose the right sweet potatoes: Sweet potatoes with a deep orange color and smooth, unblemished skin indicate sweetness and fewer strings. Choose medium-sized ones for even cooking. - Prepare the sweet potatoes properly: Trim the ends, scrub the skin thoroughly to remove dirt, and poke a few holes in each potato with a fork to allow steam to escape. You can cook them whole or cut them into uniform-sized pieces for faster cooking. - Balance the flavors: Red curry paste is a flavorful and spicy blend, so it's essential to balance it with creamy coconut milk, sweet potatoes, and aromatic spices like ginger and garlic. If you prefer milder heat, adjust the amount of red curry paste or consider substituting green curry paste. - Don't overcrowd the pan: To ensure even cooking and a nice caramelization on the sweet potatoes, avoid overcrowding the pan. Cook them in batches if necessary. - Simmer until tender: Simmering the sweet potatoes in the flavorful sauce allows them to absorb the aromatic spices and flavors. Cook until the potatoes are tender but still hold their shape. Adjust the cooking time depending on the size and type of sweet potatoes used.

Conclusion:

With its vibrant colors, delightful flavors, and the perfect balance of spicy and sweet, this Sweet Potatoes with Red Curry Paste dish is sure to tantalize your taste buds. Whether served as a main course or as a side dish to grilled meats or fish, it's a culinary journey to Southeast Asia that's easy to prepare in the comfort of your own kitchen. Embrace the bold flavors of red curry paste, the natural sweetness of roasted sweet potatoes, and the creamy richness of coconut milk, and enjoy a Thai-inspired meal that will leave you feeling satisfied and craving more.

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