This Thai Sweet Potato Curry is an easy weeknight recipe that is ideal for a meatless dinner option. It's not incredibly spicy so it's still great for kids but it is packed with lots of flavor that everyone will enjoy.
3cupscooked Jasmine rice(474 grams) or rice of your choice
1/4cupchopped peanuts36 grams, for garnish
Instructions
Heat the coconut oil in a pot or large skillet over medium heat. Add the onion and saute for 5 to 6 minutes until soft and translucent.
Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of the salt, and pepper.
Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.
Have all of your curry ingredients ready to go before cooking, especially the ingredients that come after the garlic and curry paste. Garlic goes bitter if it burns and there isn't much cooking time involved before you add the other ingredients
Add just a little bit of the coconut milk to the peanut butter first to make it easier to combine the two. Adding a little bit first helps to loosen up the peanut butter and then you can add the rest of the coconut milk in.