Sweet Potatoes with Red Curry Paste

Kirstin in the Couv's Note:

So simple, So tasty

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 sweet potatoes , peeled and diced (orange flesh)
• 1 tablespoon Thai red curry paste
• 2 cups chicken stock
• 4 tablespoons unsalted butter (to taste)
• salt and pepper (to taste)

Directions:

1. Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste.
2. Cook covered until tender.
3. Reserve liquid for another use like cooking rice.
4. Mash potatoes, Add butter, salt and pepper to taste.

Reviews

[yogi]

Wonderful, spicy sweet potatoes! My first time using red curry paste (quite spicy!) I used vegetable bouillon because I don't eat chicken and didn't think it would alter the recipe much. They were so yummy I never got around to mashing them with the butter!!! Hope you don't mind, but they were great without it.

[sugarpea]

These are such a pleasing, surprising and savory change from sugary sweet potatoes! I thought they were perfect with our traditional turkey meal and everyone else "gobbled" them up.

[silverchels]

I subbed one of the sweet potatoes for a russet, used a vegetarian bouillon cube and 1 cup of coconut milk in place of chicken stock, added sliced onion, and served over short grain brown rice. The onions absorbed the flavors deliciously, and the potatoes didn't need butter to taste amazing. I let the potatoes cook enough to be mashed in with the liquid, which tastes great with the rice.