Thai Green Curry with Sweet Potatoes
(from Bethany’s recipe box)
Serves 4
You can substitute low-sodium chicken broth for the vegetable broth. Serve over steamed white rice with sliced red or green Thai chiles, lime wedges, and cilantro.
WHY THIS RECIPE WORKS: This curry recipe uses a variety of vegetables and gets all the bright flavors it needs from the green curry paste cubes, which stand up well to the coconut milk and can be made well in advance and stored in the freezer.
Source: Amy Scheuerman for America's Test Kitchen | September 25, 2012
Categories: Vegetables
Ingredients
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 1 (14-ounce) can coconut milkâ¨
- 4 cubes (1/2 cup) green curry paste
- 1 1/2 cups low-sodium vegetable broth
- 1 sweet potato, peeled and cut into 1/2- to 3/4-inch pieces
- 1 (14-ounce) can baby corn, drained and rinsed
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
Directions
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Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 5 minutes.
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Add 7 ounces coconut milk to skillet with onion and bring to simmer. Continue to simmer until coconut milk is reduced by half, about 5 minutes. Add curry paste and stir until combined.
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Add remaining 7 ounces coconut milk, broth, and sweet potato pieces. Bring to simmer and cook for 5 minutes. Add corn and bell pepper and simmer until potatoes are tender, about 3 minutes. Serve.