Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Curried Coconut Sweet Potatoes
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
4 Servings
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
4 Servings
A Taste of Thai Yellow Curry Paste and ginger make this sweet potato side dish extra flavorful.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced small
- 1 tablespoon minced ginger
- 1 tablespoon Yellow Curry Paste
- 1-13.5 oz can Coconut Milk, divided
- 2 large sweet potatoes (1 1/2-2 lbs) peeled and diced small
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 large tomato, diced small
- Optional: chopped cilantro
Directions
- In a large nonstick skillet, heat oil over medium-high heat. Sauté onion and ginger. Cook until onion is soft. Add Yellow Curry Paste and 1/2 can of Coconut Milk. Stirring, cook until curry is dissolved.
- Stir in remaining Coconut Milk, sweet potatoes, brown sugar and soy sauce. Mix well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until potatoes are soft but firm enough to hold their shape.
- Add tomato and cook 1 to 2 minutes. Sprinkle with cilantro and serve.
In This Recipe
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
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