SWEET POTATO CURRY

Sweet Potato Curry image

Provided by Claire Saffitz

Yield 12 servings

Number Of Ingredients 16

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1 lemongrass stalk, tough outer layer removed, coarsely chopped
1 (2-inch) piece ginger, peeled, chopped
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
1/4 cup red curry paste
2 tablespoons tomato paste
1 (14.5-ounce) can crushed tomatoes
2 (13.5-ounce) cans coconut milk
1 1/2 pound sweet potatoes, peeled, cut into 1" pieces
3/4 pound small or young carrots, peeled, cut on a diagonal into 2" pieces
6 medium shallots, peeled keeping roots intact, quartered lengthwise
1 red Thai chile, thinly sliced (optional)
1 tablespoon fresh lime juice
Steamed jasmine rice (for serving)
Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20-25 minutes.
Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10-15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15-20 minutes.
Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
Do Ahead
Curry can be made 2 days ahead. Let cool; cover and chill.