Thai red curry with sweet potatoes

Warm and spicy, a bowl of creamy Thai curry is a simple, comforting meal in a bowl, and a easy way to eat your veggies too. Keep a container of red curry paste in your fridge – it lasts forever – and this will become a favorite go-to meal. Adapted from Nigella Lawson’s red prawn curry.

Ingredients

  • 2 tablespoons cooking oil
  • 1/2 cup sliced onion or green onions
  • 2 tablespoons red Thai curry paste (Mae Ploy is a good one with no MSG), or to taste
  • 1 can coconut milk (14-ounce/400 ml)
  • 2 cups (475 ml) chicken broth
  • 4 teaspoons fish sauce (nam pla)
  • 1 pound sweet potatoes, peeled and cubed (about 4 cups)
  • 1 pound butternut squash, peeled and cubed (or zucchini, red pepper, or other veg)
  • 1 pound firm white fish, rinsed and cubed, or shrimp (uncooked fresh or frozen)
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar (optional)
  • 1/2 cup cilantro, chopped

Preparation

  • Heat cooking oil in a Dutch oven or large, deep skillet. Add onion and cook for a minute, then add curry paste and stir to let it heat in the oil.
  • Add coconut milk, chicken broth and fish sauce. Bring to a boil.
  • Add vegetables and simmer on low, partially covered, for 15-20 minutes, or until vegetables are tender.
  • Add fish (or shrimp) to the pot and heat again to a boil. Cook for a minute or so until seafood is cooked through. Add lime juice and sugar (optional).
  • Serve in bowls over rice or wide rice noodles, garnished with chopped cilantro.

Serves 4-6.

Notes

  • Fish sauce often has sugar added; if yours does not (eg Red Boat), a little sugar in the sauce is nice for balance.
  • Nigella adds fresh mango cubes (or canned pineapple) at the end.
  • Using chicken instead of seafood: add diced chicken in the beginning with the onion.
  • This recipe makes a big pot; if you make a half-recipe you can freeze the remaining coconut milk for future use. Just remember to shake/stir the can well before using to incorporate the thick cream at the top. 
  • Leftovers are just as good, and unlike sauces with regular dairy, you can freeze this without any reheating issues.

Here’s a link back to the post and pictures.