Mild Tamarind-Sweet Potato Curry
| Zutaten Curry: | ||
|---|---|---|
| 2 tbsp | Massaman curry paste | 2 tbsp Massaman curry paste, |
| 2 EL | Organic Coconut Oil – Premium Quality | 2 EL Organic Coconut Oil – Premium Quality, |
| 5 cm | ginger peeled and chopped | 5 cm ginger peeled and chopped, |
| 1 | garlic | 1 garlic, |
| 1 tbsp | tamarind paste | 1 tbsp tamarind paste, |
| 2 pack. | Organic Creamed Coconut | 2 pack. Organic Creamed Coconut, |
| 800 ml | vegetable stock, maybe a bit more | 800 ml vegetable stock, maybe a bit more, |
| 1 bunch | Thai basil | 1 bunch Thai basil, |
| 10 | kaffir lime leaves | 10 kaffir lime leaves, |
| 2 stems | lemon grass | 2 stems lemon grass, |
| 1 tbsp | Organic Coconut Blossom Syrup | 1 tbsp Organic Coconut Blossom Syrup, |
| 2 | orange sweet potatoes | 2 orange sweet potatoes, |
| 200 g | butternut pumpkin | 200 g butternut pumpkin, |
| 1 | yellow bell pepper | 1 yellow bell pepper, |
| 1 | red bell pepper | 1 red bell pepper, |
| Optional: | ||
|---|---|---|
| 250 g | chicken breast or turkey or. | 250 g chicken breast or turkey or., |
| 250 g | fish, e.g. salmon or cod | 250 g fish, e.g. salmon or cod, |
1 |
Roast curry paste in a pot together with coconut oil for about 2-3 minutes. |
2 |
Add chopped ginger and garlic and fry for another 3 minutes, stirring constantly. |
3 |
Cut off the ends of lemon grass stems and half lengthwise. |
4 |
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. |
5 |
Let simmer for about 15 minutes. Should the sauce be too thick, add some stock. |
6 |
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. |
7 |
Take kaffir lime leaves and lemon grass out of the sauce with the help of a skimmer. |
8 |
Put sweet potatoes and butternut into the sauce, bring to a boil and let it simmer for about 12 minutes on medium heat. |
9 |
Add bell peppers and cook for another 5 minutes |
10 |
Chop the rest of the Thai basil. |
11 |
Season curry with salt and check if sweet potatoes are done. If not, let simmer for a little longer. |
12 |
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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