This is a Thai-inspired curry that puts the sweet potato centerstage. It’s also a great #fridgespiration starter, meaning you can throw in just about anything, vegetable or protein…although that said, the sweet potatoes in this dish are toothsome and hearty, and I doubt you’ll feel the need to bulk it up any further.
I think the green beans are the perfect foil for the sweet potatoes. When added during the last few minutes of cooking, they keep their crisp bite and deep green color, both of which provide a welcome contrast.
If you do experiment with adding additional veggies or proteins, it will take some finessing to learn when to add each one to the pan. It’s also a good strategy to stir fry in batches, giving each ingredient your full attention; then returning them all to the pan at the end just to warm them through.
EQUIPMENT: Cutting Board, Knife, Vegetable Peeler, Wok or Large Skillet, Small Bowl, Whisk
Sweet Potato and Peanut Curry
Ingredients
- 12 oz Sweet Potatoes (1 large or 1 and 1/2 small ones), peeled and cut into approx. 1-inch cubes
- 1/2 Yellow Onion, halved and sliced
- 2 tbsp Vegetable Oil
- 1 or 2 cloves of Garlic, crushed
- 1 tbsp Red Curry Paste
- 1 tbsp Crunchy Peanut Butter
- 1 tbsp Brown Sugar
- Splash of Soy Sauce
- 2/3 cup Coconut Milk
- 1/2 cup Vegetable Stock
- 1 Lime
- 2/3 cup Frozen Green Beans
- Cilantro (optional)
- Peanuts, crushed (optional)
- Salt and Pepper to taste
Directions
- Step 1 Whisk together the coconut milk, curry paste, peanut butter, and brown sugar in a small bowl, until smooth. Set aside.
- Step 2 Heat oil in a wok or large skillet over medium high heat. Let the oil get very hot before adding the sweet potatoes. Season with salt and pepper. Give the potatoes a 3-5 minute head-start before adding the onions. Stir occasionally. TIP: The goal is to get a nice caramelization on the outside of the potatoes, but they don’t need to cook through yet because they are going to simmer in the sauce.
- Step 3 Once the potatoes are nicely browned, add the coconut milk mixture, garlic, vegetable stock, and a splash of soy sauce. Mix to coat the potatoes. Lower the heat, cover, and let simmer for 3 to 4 minutes.
- Step 4 Taste check the potatoes for doneness, and the sauce for salt. Once both are to your liking, toss in the green beans.
- Step 5 Once the beans have thawed, turn off the heat. Squeeze in the juice from half of the lime, and you are ready to plate. Serve over rice and garnish with lime wedge, chopped peanuts, and cilantro if desired.
SUB LIST
| Vegetable Oil | any neutral oil |
| Brown Sugar | Honey, Agave, White Sugar |
| Vegetable Stock | Water (but taste carefully; you will need to add extra soy sauce or salt |
| Frozen Green Beans | Frozen Peas, Frozen Spinach |
| Lime | Lemon, splash of light-colored Vinegar |
