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Thai Coconut Sweet Potato Red Curry Recipe – Choosing Chia

The delightful fusion of Thai flavours with the wholesome goodness of sweet potatoes makes this Thai Coconut Sweet Potato Red Curry a must-try dish for anyone seeking a comforting yet exotic meal. Not only is it incredibly satisfying, but it also caters to a range of dietary preferences, being naturally vegan and gluten-free. This recipe, courtesy of Choosing Chia, is straightforward to follow and will transport your taste buds straight to Thailand.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into bite-sized cubes
• 1 can (400ml) coconut milk
• 1 tablespoon coconut oil (or vegetable oil)
• 1 onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons red curry paste (adjust according to your heat preference)
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 cup vegetable broth (or water)
• 2 teaspoons soy sauce (or tamari for a gluten-free version)
• 1 tablespoon maple syrup (or brown sugar)
• Juice of 1 lime
• Fresh basil or coriander, for garnish
• Optional: Cooked rice or quinoa for serving

Instructions:

1. Sauté the Aromatics: In a large pot over medium heat, heat the coconut oil. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

2. Add the Curry Paste: Introduce the red curry paste to the pot, stirring well to combine with the aromatics. Allow the mixture to cook for a minute, releasing the essential oils and intensifying the flavours.

3. Incorporate Sweet Potatoes: Add the diced sweet potatoes to the pot, ensuring they are well coated with the curry mixture. This will allow them to soak up the vibrant flavours.

4. Add Liquids: Pour in the coconut milk, vegetable broth, and soy sauce. Stir well to combine, then bring the mixture to a gentle simmer. Cover the pot and let it cook for about 10-15 minutes, or until the sweet potatoes are tender.

5. Final Veggies: Once the sweet potatoes are cooked through, add the sliced red bell pepper and green beans to the pot. Cook for an additional 5 minutes, or until the vegetables are bright and tender yet still crisp.

6. Season: Stir in the maple syrup (or brown sugar) and lime juice, adjusting for sweetness and acidity to suit your personal taste.

7. Serve: Ladle the curry into bowls and garnish with freshly chopped basil or coriander. For a complete meal, serve over a bed of cooked rice or quinoa.

Conclusion

This Thai Coconut Sweet Potato Red Curry is more than just a meal; it’s an experience that brings warmth and comfort to your dining table. The luscious coconut milk, paired with the natural sweetness of sweet potatoes and the bold essence of red curry, creates a harmonious balance of flavours that will leave you craving more. This dish is perfect for a weeknight dinner or a special gathering, allowing flexibility for various dietary needs.

Dish up a bowl of this vibrant curry and enjoy the taste of Thailand, all from the comfort of your kitchen. Bon appétit!

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