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Mild Tamarind-Sweet Potato Curry

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Rating: 5.0/5. From 1 vote.
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Ingredients for 4 Persons
Preparation time:
Required time: 35 Min.
Set-up time: 10 Min.
Cooking time: 23 Min.
Gesamtzeit: 68 Min.
Zutaten Curry:
2 tbsp Massaman curry paste
2 EL Organic Coconut Oil – Premium Quality
5 cm ginger peeled and chopped
1 garlic
1 tbsp tamarind paste
2 pack. Organic Creamed Coconut
800 ml vegetable stock, maybe a bit more
1 bunch Thai basil
10 kaffir lime leaves
2 stems lemon grass
1 tbsp Organic Coconut Blossom Syrup
2 orange sweet potatoes
200 g butternut pumpkin
1 yellow bell pepper
1 red bell pepper
250 g chicken breast or turkey or.
250 g fish, e.g. salmon or cod

Roast curry paste in a pot together with coconut oil for about 2-3 minutes.


Add chopped ginger and garlic and fry for another 3 minutes, stirring constantly.


Cut off the ends of lemon grass stems and half lengthwise.


Bend kaffir lime leaves in the middle. Add lemon grass, kaffir lime leaves to the pot together with tamarind paste, creamed coconut, vegetable stock, coconut blossom syrup and half a bunch of Thai basil. Stir well and bring to a boil.


Let simmer for about 15 minutes. Should the sauce be too thick, add some stock.


In the meantime peel and dice butternut into 1.5 cm pieces. Remove seeds from bell peppers and dice as well. Peel sweet potatoes and also cut into 1.5 cm pieces. Place in water until needed.


Take kaffir lime leaves and lemon grass out of the sauce with the help of a skimmer.


Put sweet potatoes and butternut into the sauce, bring to a boil and let it simmer for about 12 minutes on medium heat.


Add bell peppers and cook for another 5 minutes


Chop the rest of the Thai basil.


Season curry with salt and check if sweet potatoes are done. If not, let simmer for a little longer.


Garnish with Thai basil before serving.


If you would like to prepare the curry with fish or meat: Either dice it or cut it into strips and add together with the bell peppers.

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