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Thai Coconut Curry with Sweet Potatoes
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • Cooked rice, for serving
  • Fresh cilantro and lime wedges, for garnish

Instructions
 

  • Place the diced sweet potatoes, chopped onion, sliced red bell pepper, minced garlic, and grated ginger into the slow cooker.
  • Add the Thai red curry paste, coconut milk, vegetable broth, and salt. Stir everything together until the curry paste is fully mixed in.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender.
  • Serve the curry over cooked rice and top with fresh cilantro and a squeeze of lime.

Notes

Start with two tablespoons of curry paste if you prefer less heat, then stir in more at the end once you taste it. The sweet potatoes release starch as they cook, which helps thicken the sauce naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board