For years, Thai curry was one of those meals that I thought would be impossible to make at home. I wrote it off as something that I could only enjoy in restaurants, because I assumed they contained obscure ingredients and confusing steps. Then one day I happened to read that all you needed for a Thai curry was some curry paste, which is available at most grocery stores. Paired with creamy coconut milk, you end up with a lovely curry within minutes. I’ve been having fun experimenting with various curries since then, and couldn’t wait to share this green curry with sweet potatoes, peas, edamame and cashews.
This curry has become one of my go-to recipes when I’m looking for a warming, comforting meal. The sweet potatoes might not be a traditional addition, but their soft texture and mild sweetness make them the perfect complement for the spicy curry. The peas, edamame and cashews all add a lovely crunchiness to the dish, and a sprinkling of cilantro gives it that unmistakably Thai feel. It all comes together in minutes, especially if you use frozen peas and edamame like I did. And although the coconut milk gives the curry a very decadent feel, the overall dish is packed with protein and vitamins from all of the veggies and sweet potatoes. After having two dinner parties this week and indulging in some delicious desserts, a healthy meal like this is exactly what I’m craving!
- 1 can light coconut milk
- 3-4 tablespoons Thai green curry paste (depending on spice tolerance)
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- ¾ cup frozen peas
- ¾ cup frozen edamame
- 1 teaspoon sriracha (optional)
- About 2 cups cooked rice or other grain of choice
- ¼ cup cashews
- 2 tablespoons chopped cilantro
- Bring a pot of water to a boil, and add a dash of salt. Add the cut sweet potatoes to the pot and cover; boil for 10-12 minutes or until potatoes are tender.
- In the meantime, heat the coconut milk and curry paste over medium heat in a large saucepan. Once it is heated through, add the frozen peas and edamame; they will cook through within a few minutes.
- Add the cooked and drained sweet potatoes directly to the green curry; if you'd like some more spice, add the sriracha.
- Remove curry from heat and ladle it over rice. Garnish with the cashews and cilantro and serve immediately.