Mouth... Watering...

This is a great dish, the natural sweetness of the sweet potatoes is accentuated by the warm, fresh flavor of the curry. The addition of coconut milk give the finished product a pleasingly smooth texture and a great flavor.

Here’s what you need:

4 medium sweet potatoes-washed and cut as below.

Sweet!!! Potatoes.

Cut into wedges, try to keep them the same size.

Cut into circles.

1 small onion halved and cut into strips.

1 Tablespoon garlic

1/4 cup homemade Green Curry Paste

1 Can Coconut milk

3 Tablespoons Oil

Salt to taste

Here’s how:

Heat a large skillet on high temp, add oil.

When oil begins to shimmer , add the onions and the sweet potatoes. Continue cooking on high heat, stirring regularly so the sweet potatoes don’t burn. You want them to brown on the outside if possible. That of course is called caramelization and it brings out a great flavor. Just be careful not to burn them though because that is not a great flavor.

Once sweet potatoes are browned, reduce heat to medium high (7) and add the garlic. Again, be very careful not to burn the garlic, the pan will be very hot and garlic burns easily, stir frequently.

Add the green curry paste and stir to coat the sweet potatoes. Sautee for another 2 minutes or so. I wouldn’t blame you if you stopped at this stage and ate the sweet potatoes without the coconut milk, they look and smell fantastic. For these purposes we’ll keep going though.

Good Enough To Eat.

Add 1 can of coconut milk or whatever you have leftover after making your paste. Stir well.

Could use some more green.

If your green curry isn’t green enough, add some more curry paste and stir it in. When the sauce is hot and the potatoes are at the desired texture, remove from heat. Taste it, add salt as necessary, tasting all the way. Serve over rice.