Creamy Thai Sweet Potato Curry |Thai Yellow Curry Recipe | Homemade Thai Sweet Potato Curry | Stepwise Pictures

Hi Supermoms,

Are you a lover of spicy food? Do you love coconuts ? Then , you are going love Thai cuisine.

Thai Cuisine is quite enchanting. The abundant use of coconuts, ginger, garlic , peanuts, chillies gives them lot of similarity with South Indian coastal cuisine.  What stands out is their unique spicy taste from the famous Thai Red Chillies in combination with fresh coconut flavour. The Thai Sweet potato curry is an amalgamation of sweet, sour, spicy, nutty and creamy taste and texture. The sweet potatoes are first pan or oven roasted and is then cooked in a creamy coconut milk gravy . The aroma of lemon grass, garlic, ginger, turmeric , coconut milk and the thai red chillies will make you hungry. 

I do not get the Thai red chillies in my local stores, so I opted to use the readymade Thai red chilli paste, but I made fresh yellow curry paste at home. It tasted so good. You can make this curry with potatoes too.

 Thai Sweet Potato Curry :

Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 large sweet potatoes ( peeled and cubed)
1  onion ( sliced thinly )
1 stalk lemon grass
1 cup fresh coconut milk ( you can use ready made one also)
1 teaspoon Thai red curry paste
1/4 teaspoon turmeric powder
1 tablespoon coconut oil
salt to taste

For the ground spice paste :
4 garlic pods
1 white onion or 10 shallots
1" fresh ginger
1/2" fresh turmeric or 1/4 teaspoon turmeric powder
2 green chillies

For garnish :
5-6 roasted and crushed peanuts
finely chopped cilantro

Method:

1. Boil 1 cup of water and add the roughly chopped lemon grass.

2. Let it simmer for 5 minutes, switch off, remove the leaves and set aside.
3. Heat a kadai over low flame with 2 teaspoons of coconut oil and add the cubed sweet potatoes.
4. Add salt, turmeric powder and sprinkle 1 tablespoon lemon grass water(stir and adjust water and cook the sweet potato till it's fork tender and set aside.
5. Heat a pan/kadai with remaining coconut oil .
6. Add the sliced onions and keep stirring till they turn transparent.

7. Now add the ground spice paste and the lemon grass broth.

8. Cover the pan and simmer for 5 minutes.
9. Now add the sweet potatoes and the red thai curry paste.
10. Mix well and add the coconut milk.
11. Let the gravy cook over low flame for another 5 minutes , add salt and switch off.

Tip: The gravy thickens after it cools, so you can add more coconut milk to loosen it .

12. Garnish with  peanuts and cilantro.

Your delicious Thai Curry is ready . Serve with steaming hot rice. 

Are you looking for more coconut based spicy gravies, try Mangalore Style Nurge Gashie , it's yum!

Happy Cooking!

With love,

Masterchefmom