Other vegetables may be added with the sweet potatoes such as haricot vert (petit green beans), sugar snap peas, or snow peas to add extra color. This dish can be made up to two days ahead; let cool to room temperature, cover, and refrigerate. Reheat over low heat on the stovetop.
2 teaspoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 teaspoon red curry paste, or more to taste
2 tablespoons peanut butter
1 14 oz. can coconut milk
4 medium sweet potatoes, peeled and cut into 3/4" chunks
1 teaspoon sea salt, or to taste
1 green onion, chopped, for garnish
- Heat the vegetable oil in a large deep saucepan.
- Add the onion and garlic and cook, stirring, until the onion becomes translucent.
- Add the curry paste and peanut butter; cook over medium heat, stirring, for 2 minutes.
- Stir in the coconut milk and mix until well-blended.
- Add the sweet potato chunks and sea salt and bring the mixture to a boil; turn down to a simmer and cook, stirring occasionally, until the potatoes are tender, 10-20 minutes.
- Sprinkle with the green onion and serve.
Note: If you like, you can substitute regular curry powder for the red curry paste. Thai green curry paste is also good, but a bit spicier.
Amount Per Serving
Calories 282 Calories from Fat 167
Percent Total Calories From: Fat 59% Protein 6% Carb. 35%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 13 g
Cholesterol 0 mg
Sodium 449 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g
Vitamin A 348% Vitamin C 34% Calcium 0% Iron 16%