Sweet Potato And Tamarind Curry With Basil And Lime Recipe Recipe

Name: Sweet Potato And Tamarind Curry With Basil And Lime Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 jalapeno chiles, stemmed; 2-inch piece fresh ginger, peeled and chopped; 3 large shallots, chopped; 6 garlic cloves, peeled; 1/2 teaspoon salt; 2 lemongrass stalks; 1/4 cup canola oil; 1 3/4 cups coconut milk, divided; 2 pounds sweet potatoes (about two), peeled, cut into 1-inch pieces; 2 tablespoons Asian fish sauce; 2 tablespoons tamarind concentrate; 6 leaves escarole or curly endive, cut into thin shreds; 1 lime, cut into wedges; 1/2 cup fresh Thai basil leaves or regular basil leaves; 2 fresh red chiles, stemmed and thinly sliced

Servings: persons

4 jalapeno chiles, stemmed
2-inch piece fresh ginger, peeled and chopped
3 large shallots, chopped
6 garlic cloves, peeled
1/2 teaspoon salt
2 lemongrass stalks
1/4 cup canola oil
1 3/4 cups coconut milk, divided
2 pounds sweet potatoes (about two), peeled, cut into 1-inch pieces
2 tablespoons Asian fish sauce
2 tablespoons tamarind concentrate
6 leaves escarole or curly endive, cut into thin shreds
1 lime, cut into wedges
1/2 cup fresh Thai basil leaves or regular basil leaves
2 fresh red chiles, stemmed and thinly sliced

1
For the curry paste: Combine the jalapenos, ginger, shallots, garlic, and salt in a blender and puree until smooth. You may need to add a couple tablespoons of water to help it blend.
2
For the curry: Trim the ends from the lemongrass, and remove the tough outer stalks. Finely chop the stalks and set aside.
3
Pour the canola oil into a large pot set over medium heat. When hot, add the curry paste. Stir constantly with a wooden spoon, and cook until most of the liquid has evaporated. Pour in 1/4 cup of the coconut milk and stir well. Reduce the heat to medium-low, and cook until the fat starts to separate from the coconut milk, about five minutes.
4
Add the sweet potatoes, fish sauce, lemongrass, tamarind paste, and the remaining 1 1/2 cups of coconut milk. Stir well. Add just enough water to barely cover the sweet potatoes. Turn heat to medium-high and bring to a simmer, and then reduce the heat to maintain a slow simmer with the pot uncovered. Cook for 15 minutes, and then add the escarole. Continue simmering until the sweet potatoes are tender, about 10 more minutes. Season curry to taste with salt.
5
Serve the curry in bowls, and garnish with basil, sliced red chiles, and lime wedges.

685

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 jalapeno chiles, stemmed, 2-inch piece fresh ginger, peeled and chopped, 3 large shallots, chopped, 6 garlic cloves, peeled, and more.

Yes, Sweet Potato And Tamarind Curry With Basil And Lime Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato And Tamarind Curry With Basil And Lime Recipe

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