Sweet Potato and Tamarind Curry with Basil and Lime | Serious Eats : Recipes


  • 2 fresh red chiles, stemmed and thinly sliced
  • ½ cup fresh Thai basil leaves or regular basil leaves
  • 1 lime, cut into wedges
  • 6 leaves escarole or curly endive, cut into thin shreds
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons Asian fish sauce
  • 2 pounds sweet potatoes (about two), peeled, cut into 1-inch pieces
  • + 10 more ingredients
    • 1 ¾ cups coconut milk, divided
    • ¼ cup canola oil
    • 2 lemongrass stalks
    • For the Curry
    • ½ teaspoon salt
    • 6 garlic cloves, peeled
    • 3 large shallots, chopped
    • 2-inch piece fresh ginger, peeled and chopped
    • 4 jalapeño chiles, stemmed
    • For the Curry Paste

1 For the curry paste: Combine the jalapeños, ginger, shallots, garlic, and salt in a blender and puree until smooth. You may need to add a couple tablespoons of water to help it blend. 2 For the curry: Trim the ends from the lemongrass, and remove the tough outer stalks. Finely chop t...

View full recipe at SpringPad


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