Our CSA shipment has been offering up plenty of sweet potatoes lately. Since we were not really sweet potato eaters growing up neither Paul or I have a repertoire of recipes to use. I spend a lot of time on google trying to find new ones. Turns out this one was on the cookbook shelf all along - in the Donna Hay Simple Dinners book.
Pork and sweet potatoes are classic comfort foods that get a real boost in flavor from spicy red curry paste, fish sauce, some fresh lime and creamy coconut milk in this easy, quick-to-fix Thai curry. Serve with a cucumber salad and steamed jasmine rice for a satisfying dinner.
The only change I made was to up the curry paste. I used the required amount and thought the flavour was 'blah'. In the end I think I use 2/3 a cup. Thai curry paste isn't necessarily spicy but it is flavourful so you want to gt that balance right.
Pork and Sweet Potato Curry
1/4 cup red curry paste
2 pounds pork stew meat ( or 1 KG pork shoulder trimmed and cut into bite sized cubes)
1 TB grated fresh ginger
8 kaffir lime leaves, lightly crushed
2 cups coconut cream
2 cups chicken stock
1 3/4 pounds sweet potato, peeled and cubed
2 TB lime juice
1 TB fish sauce
1 TB brown sugar
1/2 cup cilantro leaves
1/2 Thai basil leaves
1/2 cup mint leaves
2 green onions, trimmed and shredded
steamed jasmine rice, to serve
Heat a large, deep, non-stick frying pan or wok over medium high heat.
Add the curry paste and cook for 1 minute or until fragrant.
Add the pork to the curry paste. Cook, stirring, until the pork is well coated.
Add the ginger, lime leaf, coconut cream and stock. Simmer, covered, for 20 minutes.
Add the sweet potato, cover, and simmer for a further 20 minutes or until the sweet potato and pork is cooked through.
Mix in the lime juice, fish sauce, and brown sugar. Check for a balance of flavours.
Spoon the curry into bowls with rice. Serve with cilantro leaves, Thai Basil leaves, mint leaves and shredded green onion as a garnish.