Thai Sweet Potato Curry

Melissa Jensen
3672 days ago.

I readily admit I am spoiled by my fiance, he does dishes, shops, vacuums, makes sure the kids rooms are cleaned, he even cooks for me.  The first time I watched him make this dish I admit I was a little afraid, but it’s so good, sweet and filling.  Excellent for a cold St. Louis Sunday or a blizzard like today!

Thai Sweet Potato Curry:


4 Servings Jasmine Rice (not instant rice, real Jasmine rice)

2 Large Sweet Potatoes diced

4 large carrots diced

2 small or 1 large head of Broccoli also diced

1 Package Fresh Tarragon

2 Tbs. Thai Red Curry

2 Cans Coconut Milk

We use a wok, but any large low pan will do.  Shake up coconut milk really well in the can, otherwise it will come out all half solid and strange looking and you will start to doubt that it is not past its expiration date.  Pour into wok over medium heat.  Work in 2 Tbs. of the Red Thai curry, mix it in slowly until the milk takes on a lightly pinkish color, and then add the tarragon to the mixture.  I like my sweet potatoes soft and my carrots lightly crunch so I always add the potatoes first, when they start to soften add the carrots, cook about 10 min longer and add the Broccoli and let simmer stirring often until all the veggies are the consistency you desire.  Serve over Jasmine rice.

*A couple of notes, Please use real rice when you cook.  It makes a huge difference (sorry Uncle Ben) instant rice just isn’t the same.  You will normally find jasmine rice in the Asian section, this is also where you will find Red Thai Curry and sometimes coconut milk.  Check in the baking section if you don’t see the coconut milk in the Asian section. 

To prepare the tarragon just pull the leaves off of the stems and set aside in a bowl until you are ready to use it.

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Melissa Jensen

Melissa is a native of the Greater St. Louis region. She is addicted to anything Google, and cannot understand why motion activated paper towel dispensers never see her hands.

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