Thai Carrot & Sweet Potato Curry
This recipe is perfect when you're craving a comforting bowl of Thai curry. Use it as a base and feel free to adjust with additional ingredients as desired. If you want to make your own curry paste, simply pound or blend 4 dried red chilies, 2 cloves garlic, 1-inch piece of fresh ginger, 1 stalk lemongrass, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 tablespoon lime juice, and a pinch of salt until smooth. For a richer flavor, you can add ½ teaspoon of shrimp paste.
Serves 4 people | prep time 20 minutes | cooking time 40 minutes
Ingredients:
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 2 medium carrots, peeled and sliced into rounds
- 2 red apples, peeled, cored, and diced
- 1 tablespoon coconut oil (or olive oil)
- 1-inch piece fresh turmeric, peeled and grated (or ½ teaspoon ground turmeric)
- 1-inch piece fresh ginger, peeled and minced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat for richness)
- 3 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce or fish sauce (optional for depth of flavor)
- 1 tablespoon brown sugar or palm sugar (optional, to balance the curry)
- Salt and pepper to taste
- Juice and zest of 1 lime
- Fresh cilantro, chopped (for garnish)
- Fresh Thai basil, cut (for garnish)
- 1 red chili or Thai bird's eye chili, sliced (optional, for heat)
- Cooked jasmine rice or rice noodles, for serving
Instructions:
1. Prepare the Sweet Potatoes and Carrots:
- Preheat your oven to 400°F.
- Toss the cubed sweet potatoes and sliced carrots with a little olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Roast for about 25-30 minutes, or until tender and slightly caramelized. Set aside.
2. Prepare the Curry Base:
- While the sweet potatoes and carrots are roasting, heat the coconut oil in a large pot over medium heat.
- Add the diced onion and sauté for 5-7 minutes until softened and translucent.
- Add the diced apples to the pot with the onions. Cook for another 5-7 minutes, stirring occasionally, until the apples soften and begin to break down slightly. The apples will add a nice sweetness and help thicken the curry base.
3. Add the Garlic, Ginger, and Fresh Turmeric:
- Add the minced garlic, grated fresh turmeric, and minced ginger to the pot. Sauté for another 2-3 minutes, stirring constantly, until fragrant.
4. Add the Curry Paste and Broth:
- Stir in the red curry paste, and cook for another 1-2 minutes to toast the spices.
- Add the coconut milk and vegetable or chicken broth, and stir to combine. Bring the mixture to a simmer over medium heat. Let it simmer gently for 10 minutes to allow the flavors to meld.
5. Add the Roasted Vegetables:
- Once the sweet potatoes and carrots are roasted, add them to the pot with the curry broth. Stir to combine.
- If the curry is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
6. Season the Curry:
- Stir in the soy sauce (or fish sauce) and add brown or palm sugar (if using). Taste and adjust the seasoning, adding more salt, pepper, or curry paste as needed.
- Simmer the curry for another 5-10 minutes to allow the vegetables to absorb the flavors.
7. Finish the Curry:
- Just before serving, stir in the fresh lime juice.
- If you like a little heat, you can add sliced red chili or Thai bird’s eye chili to the curry at this stage, or use it as a garnish.
8. Serve:
- Ladle the curry into bowls and garnish with fresh cilantro and Thai basil.
- Serve with steamed jasmine rice or rice noodles for a satisfying meal.
Bon appétit.
Forough & Le Bon Nosh Team