Sweet Potato Stir-Fry with Thai Curry Sauce Recipe

Name: Sweet Potato Stir-Fry with Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. Thai red curry paste; 2 cloves garlic, minced (2 tsp.); 2 tsp. minced fresh ginger; 1 medium sweet potato, halved; 2 tsp. vegetable oil; 2 small heads baby bok choy, cut into wide ribbons (2 cups); 1 cup fresh corn kernels; 1/2 cup light coconut milk; 2 tsp. lime juice; 2 Tbs. chopped cilantro

Servings: persons

1 tsp. Thai red curry paste
2 cloves garlic, minced (2 tsp.)
2 tsp. minced fresh ginger
1 medium sweet potato, halved
2 tsp. vegetable oil
2 small heads baby bok choy, cut into wide ribbons (2 cups)
1 cup fresh corn kernels
1/2 cup light coconut milk
2 tsp. lime juice
2 Tbs. chopped cilantro

1
Combine curry paste, garlic, and ginger in small bowl, and set aside.
2
Cut sweet potato with large blade of spiral slicer.
3
(Cut any very long curls into smaller lengths; discard very small pieces.
4
You should have 3 cups.)
5
Heat oil in wok or large skillet over medium-high heat.
6
Add sweet potato spirals, and cook 3 to 4 minutes, or until beginning to brown.
7
Add bok choy and corn, increase heat to high, and cook 2 minutes, or until bok choy is wilted.
8
Add curry paste mixture, and cook 30 seconds.
9
Add coconut milk and lime juice, and remove pan from heat.
10
Stir in cilantro.

126

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 tsp. Thai red curry paste, 2 cloves garlic, minced (2 tsp.), 2 tsp. minced fresh ginger, 1 medium sweet potato, halved, and more.

Yes, Sweet Potato Stir-Fry with Thai Curry Sauce falls under the General 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 Stir-Fry with Thai Curry Sauce

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