Thai Sweet Potato Curry

Hi to all my readers and happy (meatless) Monday.

I hope everyone had a great Mother’s Day. I got to spend some time with my in-laws down in lovely Charlottesville, home of the University of Virginia. We ate lunch at a colonial-times inspired country restaurant that served up some mean fried chicken. Needless to say it wasn’t the healthiest of meals! But today’s post balances that out.

This Thai curry features one of my current vegetable obsessions, rainbow chard.

Look at how beautiful it is, with those reds and yellows and purples, it makes any dish prettier.

I planted some of this in my garden, but it’s not quite ready yet, this bunch is from the Dupont Circle farmers market

There are so many colors in this Thai curry dish, you just feel healthier looking at it. Imagine how you’ll feel eating it 🙂

The broth is rich, complex and delightfully coconuty. Yup, that’s a word.

Apologies for such a short post, I have poison ivy and the horrible itchyness is seriously interrupting my thought process.  It can’t last forever though, right?

Thai Sweet Potato Curry

  • 2 tbl fish sauce
  • 1 tbl red curry paste (I used Thai Kitchen)
  • 1 tbl brown sugar
  • 1 14 oz can coconut milk
  • 8 oz broth (veggie, chicken etc)
  • 1 cup sliced carrots
  • 2 cup sweet potatoes, peeled and diced
  • 2 cup (packed) rainbow chard, chopped

Pour coconut milk into a large saucepan. Bring the milk to a slight boil, whisk in the curry paste, fish sauce and brown sugar. Cook for 5 minutes. Add in the broth, carrots and sweet potatoes. Bring to a boil, then reduce to a simmer, cover partially. Let cook for 10 minutes, then add the chard and cook for 10 more minutes. Finished! Serve over rice or eat as is.


Daily Question: What did you do for Mother’s Day?

– Erin