Mashed Thai Red Curry Sweet Potatoes

"This is Kim O'Donnell's adaptation of a Martha Stewart Living recipe. Haven't tried it yet but it looks yummy and has some of my favorite ingredients!"
 
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Ready In:
1hr 25mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • Prick sweet potatoes all over with a fork.
  • Roast on a baking sheet for about an hour, until soft.
  • Cool slightly, peel and scoop out flesh.
  • ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
  • Mash with a potato masher.
  • In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
  • Cook for five minutes, stirring the curry into the coconut milk.
  • Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
  • Add maple syrup to taste.
  • Butter small gratin dishes or a large casserole.
  • Spoon mixture into dishes and dot with remaining butter.
  • Broil for 3-4 minutes.

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Reviews

  1. These are super-good. Even using light coconut milk and cutting back on the butter, they are still rich and flavorful. If you like Thai-style curries, you'll love these.
     
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RECIPE SUBMITTED BY

I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
 
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