Thai Sweet Potato Curry

  • 2 ½ c. vegetable stock
  • 1 stalk lemon grass
  • 1 T Thai red curry paste
  • 2 T soy sauce
  • 4 small sweet potatoes (about 3 pounds), orange-fleshed type, peeled and diced
  • 2 15 oz cans red beans, rinsed and drained
  • ½ t. coconut extract (optional)

In a large pot, bring the vegetable stock to a boil.

Meanwhile, chop the lemon grass into 1” pieces.  Peel off the hard outer layers and discard.  Peel off the medium layers, and mince the soft inner layers. 

Add the lemon grass (medium layers and minced inner layers) to the boiling stock, along with the curry paste and soy sauce.  Add the sweet potatoes and simmer, covered, until very soft.  Stir the mixture well, using the spoon to break up and partially mash the sweet potatoes.  Stir in the kidney beans and coconut extract (if using) and cook for another 5 minutes.  Remove lemon grass stalks before serving.

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