Community Pick
Sweet Potatoes with Red Curry Paste
"So simple, So tasty"
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
Wonderful, spicy sweet potatoes! My first time using red curry paste (quite spicy!) I used vegetable bouillon because I don't eat chicken and didn't think it would alter the recipe much. They were so yummy I never got around to mashing them with the butter!!! Hope you don't mind, but they were great without it. -
This is really good. We make this with vegetable stock instead of chicken to make this fully vegetarian for our veggie friends. Also, for an added treat, I carmelize onion threads to a deep carmel color and add that in to the potatoes before mashing. It adds a little more richness. One tip about using red curry (and it may be my personal preference) but I prefer to toast the potatoes and curry in the pot for 3 minutes before adding the stock and bringing it up to a boil. It brings out the best in the paste I think and only adds a few minutes of extra preparation time. -
These are such a pleasing, surprising and savory change from sugary sweet potatoes! I thought they were perfect with our traditional turkey meal and everyone else "gobbled" them up. -
My new favorite way to eat sweet potatoes! I followed another reviewer's suggestion and toasted the curry and diced potatoes first, then added the broth - I used vegetable. At the end though, I didn't mash the potatoes; I just ate them diced with a little bit of the juice and a little butter on top. Thanks for sharing! -
Loved these potatoes! I used a little less curry paste this time, just to be safe. Next time I'll use more. Great flavor.
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Tweaks
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I subbed one of the sweet potatoes for a russet, used a vegetarian bouillon cube and 1 cup of coconut milk in place of chicken stock, added sliced onion, and served over short grain brown rice. The onions absorbed the flavors deliciously, and the potatoes didn't need butter to taste amazing. I let the potatoes cook enough to be mashed in with the liquid, which tastes great with the rice.
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This is really good. We make this with vegetable stock instead of chicken to make this fully vegetarian for our veggie friends. Also, for an added treat, I carmelize onion threads to a deep carmel color and add that in to the potatoes before mashing. It adds a little more richness. One tip about using red curry (and it may be my personal preference) but I prefer to toast the potatoes and curry in the pot for 3 minutes before adding the stock and bringing it up to a boil. It brings out the best in the paste I think and only adds a few minutes of extra preparation time.
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great recipe! I love how simple it is and how few ingredients there are. I used vegetable stock instead of chicken, and a milder curry paste, but I ended up adding several more tablespoons of the curry. Also, I forgot to drain the liquid before mashing, but it still turned out great, probably just a wee bit mushier than intended for. Overall, I think this recipe is very forgiving. I will definitely be making it again!
RECIPE SUBMITTED BY
Kirstin in the Couv
Portland, OR
I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.
