Sweet Potato with Thai Curry and Coconut

Sweet Potato with Thai Curry and Coconut
I made this recipe the other day because I had everything I needed for it, and because I really love Thai flavors. So happy I discovered it! The sweetness of the potato compliments the other ingredients in the soup, and I served it with sticky rice, and I wished I had made Jamie Oliver’s great chicken skewers, too. I will next time! This recipe comes from Joanne Chang’s
Flour, Too cookbook. One of my favorites!

Sweet Potato with Thai Curry and Coconut

5 large or 6 or 7 medium sweet potatoes, scrubbed clean
3 T. vegetable oil
1 medium onion, cut into 1/2 in. pieces
3 garlic cloves, smashed and minced
1 large carrot, peeled and cut into 1/2 in. pieces
1 celery stalk, cut into 1/2 pieces
1/2 medium fennel bulb, leafy tops trimmed,
and bulb cut crosswise into pieces 1 in/.2.5 cm wide
6 cups/1.4 L Vegetable Stock (see below)
One 13 to 14 oz/390 to 420 ml can coconut milk
2 T. Thai red curry paste
2 1/4 t. kosher salt
1 t. freshly ground black pepper
1/4 c/10 g fresh cilantro leaves for garnish
1/2 lime for garnish

  1. Preheat the oven to 400°F/200°C, and place a rack in the center of the oven.
  2. Place the sweet potatoes on the baking sheet and pierce each one several times with a knife tip or fork. Roast for 1 to 1-1/2 hours, or until they can be easily pierced in the center with a fork. Set aside to cool. (I did this in the morning, to make things go faster at dinnertime.)
  3. In a stockpot, heat the vegetable oil over medium-high heat. Add the onion, garlic, carrot, celery, and fennel; reduce the heat to medium-low; and sweat the vegetables, stirring often with a wooden spoon, for 6 to 8 minutes, or until they soften and the onion is translucent, but not browned.
  4. Peel the cooled sweet potatoes, cut them into large chunks, and add them to the vegetables in the stockpot. Add the stock, raise the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and simmer gently for 20 to 25 minutes to blend the flavors.
  5. Turn off the heat and add the coconut milk, curry paste, salt, and pepper. Working in batches, blend the soup in the blender until very smooth. Return the soup to the pot and bring back to a simmer. Taste and adjust the seasoning if needed.
  6. Ladle the soup into bowls and garnish each with the cilantro and a squeeze of lime before serving. The soup can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.


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