Thai Red Curry with
Pineapple & Sweet Potatoes
This sweet and savory Thai red curry is filled with sweet
potato, bell pepper, cashews, and pineapple. It’s is healthier than takeout and
easy to make at home!
§ Prep
Time: 15 minutes
§ Cook
Time: 30 minutes
§ Total
Time: 45 minutes
§ Yield: 4
to 5 servings
Ingredients
§ 2
tablespoons olive oil
§ 1
medium red onion, chopped
§ 1
medium red bell pepper, chopped
§ 2 cups
cubed (1/2 inch) sweet potato
§ 1/2
teaspoon salt
§ 3
tablespoons Thai red curry paste
§ 2 1/2
cups canned light coconut milk
§ 1/2 cup
low-sodium vegetable broth
§ 2
teaspoons low-sodium soy sauce or tamari
§ 1
tablespoon brown sugar or coconut sugar
§ 2 cloves
garlic, minced
§ 1
(1-inch) piece ginger, grated or minced
§ 1 cup
chopped fresh pineapple
§ 1 cup
packed fresh baby spinach leaves
§ 3/4 cup
raw cashews
§ Juice
of 1/2 a lime
§ Cooked
rice, for serving
§ Chopped
fresh basil, for garnish
Instructions
1.
Add the olive oil to a large nonstick skillet set over medium
heat. When hot, add in the onion, pepper, sweet potato and salt. Cook for about
5 minutes, until the veggies start to soften. Stir in the curry paste until
combined. Add in the coconut milk, broth, soy sauce, sugar, garlic and ginger,
and mix to combine.
2.
Increase the heat and bring the mixture just to a boil. Reduce
the heat and simmer for about 12 to 15 minutes, stirring occasionally, until
the sweet potato is tender. Turn the heat down to low and add in the pineapple
and spinach. Cook for about 1 to 2 minutes, stirring frequently, until the
spinach is wilted. Remove from the heat and stir in the cashews and lime juice.
3.
Serve the curry over rice, with fresh basil for garnish.
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