Sweet Potato Mango Red Thai Curry Recipes

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SWEET POTATO MANGO RED THAI CURRY



Sweet Potato Mango Red Thai Curry image

Bursting with spicy, sweet, and tart flavors, this sweet potato mango red Thai curry and is loaded with fresh vegetables and herbs, keeping it fresh and light.

Provided by Elle

Categories     Main Course

Time 35m

Number Of Ingredients 20

1 tablespoon coconut or vegetable oil
2 stalks lemongrass, (tough outer layer removed, bruised and cut into 4 pieces)
1 tablespoon freshly grated ginger
4 garlic cloves, (minced)
sea ​​salt (to taste)
4 tablespoons red curry paste ((50 g))
1 tablespoon tomato paste
1 x 400 g can organic crushed tomatoes ((or diced tomatoes))
1 x 400 ml can organic coconut milk
1 medium sweet potato, (peeled and cubed)
2 medium carrots, (peeled, halved lengthwise, cut into diagonal slices)
1 ripe but still firm mango, (peeled, pitted, and diced)
2 cups trimmed green beans, (sliced in half)
1 fresh red chile, (seeds removed and thinly sliced)
1 tablespoon fresh lime juice
2-3 green onions, (trimmed and thinly sliced ​)
bunch of fresh coriander, (chopped)
20 Thai basil leaves, (chopped (optional))
steamed jasmine rice, (for serving (I prefer whole grain basmati rice))
lime wedges, (for serving)

Steps:

  • Heat oil in a large wok or heavy pot over medium heat. Add lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt.
  • Add curry paste and tomato paste and cook, stirring for about 2-3 minutes. Add crushed tomatoes and cook, until slightly thickened, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the sweet potato. Simmer on medium-low, covered, until the sweet potato slightly tender but still firm, about 10 minutes.
  • Add the carrot and simmer, uncovered, for 5 minutes. Stir in green beans and mango, cover, and cook for 2 minutes, stirring occasionally.
  • Remove from the heat, add the fresh chili and lime juice. Spoon over rice and top with green onions, cilantro and basil; serve with lime wedges. Enjoy!

SWEET POTATO THAI CURRY



Sweet Potato Thai Curry image

This is actually my roommate, Michelle's recipe. I request she make it at least once a week and I had to have the recipe for myself because I am soon moving out. All measurements are approximate as she just throws the ingredients together and I just wrote down what it appeared to be. the good news is it seems to work perfectly every time.

Provided by SixFooterr

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 sweet potatoes, peeled and in 1/2 cubes
1 onion, Chopped
3 garlic cloves, Finely chopped
2 inches fresh ginger, Finely chopped
olive oil, for saute
1 tablespoon red curry paste
1 1/2 tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 chili (fresh and finely chopped or flakes)
fresh spinach (2 bags of the prepackaged spinach)
1 tablespoon fish sauce
cilantro, for garnish

Steps:

  • Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
  • Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
  • Add coconut milk and chili. Stir. Allow for mixture to heat up.
  • Add all the spinach to the pot, but do not mix. Cover the pot.
  • After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
  • Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
  • Serve over rice and add a sprig of cilantro on top.

Nutrition Facts : Calories 441.7, Fat 17, SaturatedFat 16.1, Sodium 427.8, Carbohydrate 71.7, Fiber 2.7, Sugar 57.4, Protein 2.9

MASHED THAI RED CURRY SWEET POTATOES



Mashed Thai Red Curry Sweet Potatoes image

This is Kim O'Donnell's adaptation of a Martha Stewart Living recipe. Haven't tried it yet but it looks yummy and has some of my favorite ingredients!

Provided by Sass Smith

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

4 lbs sweet potatoes
3/4 cup coconut milk
1 tablespoon Thai red curry paste
1/4 cup maple syrup
4 tablespoons unsalted butter
1 teaspoon coarse salt

Steps:

  • Preheat oven to 375 degrees F.
  • Prick sweet potatoes all over with a fork.
  • Roast on a baking sheet for about an hour, until soft.
  • Cool slightly, peel and scoop out flesh.
  • ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
  • Mash with a potato masher.
  • In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
  • Cook for five minutes, stirring the curry into the coconut milk.
  • Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
  • Add maple syrup to taste.
  • Butter small gratin dishes or a large casserole.
  • Spoon mixture into dishes and dot with remaining butter.
  • Broil for 3-4 minutes.

Nutrition Facts : Calories 494.4, Fat 13.9, SaturatedFat 10.6, Cholesterol 20.4, Sodium 570, Carbohydrate 89.4, Fiber 9.2, Sugar 39.6, Protein 5.3

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