Sweet Potato Yellow Curry

The only tricky part of this recipe is knowing when to add your vegetables. Depending on what you use, you have to consider which ingredient to add in which order. It’s not complicated, and it doesn’t have to be exact. Just use your common sense!

Some general guidelines: On a high boil (which you would never do for soups and stews), potatoes cook in about 15-20 minutes. On a simmer, 30-40 minutes. Generally potatoes and starches are added at the beginning. Broccoli takes ~3 min so alway add right before you serve. Any earlier and it will get limp and yellow. Onions and other aromatics (carrots, celery, bell pepper, etc) I always add first because no one wants crunchy onions in a stew/soup/curry, and the longer it simmers the more flavor it imparts to the dish.

INGREDIENTS:

  • 1 medium sweet potato, cubed
  • 1 small onion, diced
  • 1 package of tempeh*
  • ~1-2 cups of veggies (I only had broccoli in the fridge…green beans would be nice!)
  • 1 can coconut milk (Chaokoh brand = best)
  • 1 tbs fish sauce
  • 1 tbs brown sugar
  • ~3 tbs thai yellow curry paste (adjust to taste)
  • 1/2 15oz can of chicken stock/vegetable stock
  • vegetable oil
  • salt

*WestSoy Tempeh Review: Texture is like soft, cooked peanuts. No real flavor (which is good, because it’ll take on whatever flavor you want it to), but it does not stay together very well. Even when raw, it crumbles under slight pressure. meh. I’m still on the search for the best vegetarian protein.

INSTRUCTIONS:

  1. Heat vegetable oil in 3.5qt dutch oven/pot.
  2. Add onions (cut to same size as sweet potato. large squares.) and saute until soft and translucent ~5 min.
  3. Add a tsp or so more oil and mix in curry paste with oil. Stir to coat onions.
  4. Stir in coconut milk, adding soup stock to thin it out if necessary.
  5. Stir in fish sauce, sugar, more curry paste if necessary, and salt to taste.
  6. Stir in sweet potatoes and tempeh and reduce heat to medium.
  7. In ~30min, check to see if potatoes are almost done. It should give under pressure from a fork into a slight crumble. If it breaks in half or breaks into large crumbles, it is too hard and still raw. If your fork sinks into a mealy mush, you waited too long (if this happens, simply take your curry off the stove uncovered, steam/blanch your veggies in a separate pot and add back into the curry.)
  8. Once potatoes are ALMOST done, add broccoli and do NOT mix. Just leave it sitting on top of everything else. Cover pot and steam ~3min.
  9. Mix and serve over rice.
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