This quick and easy Thai style sweet potato curry is quite different from the usual sweet potato dishes. Cooking the spices and aromatics first flavors the oil, which then infuses the whole dish. Smashing and tying the lemongrass stalk bruises it, releasing its distinctive flavor into the curry.
Preparation
1. Heat the oil in a wok or large sauté pan over a medium-high heat until it ripples. Add the cinnamon stick, cloves and chilies and cook until the cloves swell and pop and the chilies turn dark, about 1-2 minutes. Add the garlic and fresh ginger and fry, stirring gently until the garlic begins to turn a pale gold color.
2. Add the sweet potatoes and onions and stir-fry until the onions have softened and begin to brown, about 5-8 minutes. Add the lemon grass, coconut milk and fish sauce or salt.
3. Cover, turn down the heat and simmer for 20 minutes or until the potatoes are tender.
4. Discard the whole spices and lemon grass. Stir in the lime juice and taste for seasonings. Stir in the chopped cilantro. Turn off the heat and let the curry sit for 1 minute then serve with Basic Brown Rice or Basic White Rice.
Ann’s Tips and Tricks
If you are worried that 4 chilies will make the dish too spicy, just add one the first time you make it and see how it goes. It is breaking these chilies that really adds the heat. If you use 1 chili, break it into large pieces discarding the seeds and as much of the white pith as possible. You can always add more heat next time you make the dish – it’s hard to take the spiciness out if you overdo it.
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