Sweet Potato Curry
Yield: 4
Materials
- 1 lemongrass stalk tough outer layer removed, coarsely chopped
- 1 2-inch piece ginger, peeled, chopped
- 4 garlic cloves
- 2 tablespoons vegetable oil
- Kosher salt
- 1/4 cup red curry paste
- 2 tablespoons tomato paste
- 1 14.5-ounce can crushed tomatoes
- 2 13.5-ounce cans coconut milk
- 1 1/2 pound sweet potatoes peeled, cut into 1" pieces
- 3/4 pound small or young carrots peeled, cut on a diagonal into 2" pieces
- 6 medium shallots peeled keeping roots intact, quartered lengthwise
- 1 red Thai chile thinly sliced (optional)
- 1 tablespoon fresh lime juice
- Steamed jasmine rice for serving
- Thinly sliced scallions
- basil leaves
- cilantro leaves with tender stems
- and lime wedges for serving
Instructions
- Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
- Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.
- Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.
- Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
- Curry can be made 2 days ahead. Let cool; cover and chill.