So now we know what kind of food they serve in heaven.
It’s for surely gotta be sweet potato curry, for surely for sure. There just cannot be anything else.
I’m not just talking about just any old curry -> I’m talking about the kind of curry that hits that perfect spot between silky-creaminess and fire-breathing flavor all in one sweeping, saucy bite. For example, just off the top of my head: Creamy Thai Sweet Potato Curry that can be made in about 20 minutes and that just makes your heart sing for joy when you remember that you have at least 3 servings of it left in the fridge and you are about to win big at Leftovers Lunch.
OH MY GOSH.
There is not one single thing I don’t love about this type of food.
I am naming this the official recipe of Pinch of Yum Winter 2016, at least for a hot second until next week when I come up with a new obsession to latch on to because THAT’S MY JOB GUYS. And thankfully, latching obsessively onto foods is something that I’m unusually good at. I think they call it GIFTED.
You know those recipes that you make once, and then you make twice, and then suddenly a week has gone by and you’ve really only made that one same recipe and you realize that you’re either a boring person for making the same thing over and over again or (more accurately) a winner for knowing which recipes are worth your time?
This is that.
Bjork: Got any ideas for dinner? // Me: Umm, well, there’s that curry… // repeat 24/7/365
It’s too good NOT to make. It is all this and more:
- COMFORT FOOD TO THE MAX
Store bought red curry paste works just fine in this recipe. It’s how I started making it, actually. But then I did something that ended up being magical: I started adding a spoonful of homemade yellow curry paste in with the store bought red curry paste and BOOM! Flavor explosion. Maybe it’s all in my mind, but probably not – the curry paste combo is just epically delicious.
You laugh now, but we’ll see who gets the last laugh here. WE’LL SEE.
Three Curry scenarios here:
- You are intimidated by curry-making. Just buy some red curry paste (available at most grocery stores these days) or grab some on Amazon because you have Prime with 2 day shipping, don’t you, you little smartie? I knew we were twinning on that. Curry Paste: http://amzn.to/2f1WVea
- You are not intimidated by curry-paste-making. In which case you are probably too advanced to be reading this blog.
- You are semi-intimidated by curry-paste-making, but you are intrigued. Friend, you are the perfect middle child that I seek for this assignment. I so strongly encourage you to try your hand at making this adapted, familiar-ingredients version of homemade Thai yellow curry paste. Keep that jar of golden love close at hand because it will go on to gift you many batches of fragrant, cozy curries all through the winter with just the swish of your spoon. I am very, very excited for you.
Here’s me making a video to prove the ease and deliciousness factors to you. You can smell that simmering through the screen, right?
Voila! Look at you, Curry Master.
- 1 tablespoon oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, peeled and cubed
- 3-4 cups fresh baby spinach
- 2-3 tablespoons curry paste (see notes)
- 1 14-ounce can regular coconut milk
- ½ to 1 cup broth or water
- ½ cup chopped peanuts and cilantro
- fish sauce to taste
- Start your rice, if you're serving this over rice (highly recommend)!
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.
- Serve over rice, topped with remaining peanuts/cilantro.
If you are a curry lover, PLEASE PLEASE PLEASE make yourself some homemade yellow curry paste. It's amazing. This recipe uses familiar ingredients and works perfectly for quick last-minute batches of curry if you keep it in the freezer!
For vegetarian/vegan option, just double check that your curry paste is compliant or make your own. Also, obviously, omit the fish sauce.
Nutrition is for 1 out of 5 servings, not including rice or fish sauce.
Disclaimer: this post contains affiliate links.