So in my desperate search for a touch of summer, I turn to my stove and try to make a bowl of sunshine myself. I love the delightful orange, mild sweetness and gentle heat this Thai sweet potato curry gives. The lemongrass…oh the lemongrass, promise me you won’t leave it out, it just adds so much more authenticity to the dish.
You should be able to find lemongrass and fish sauce at any decent-sized Asian supermarket. You’ll find that if you are cooking Thai or Vietnamese, these two ingredients plus lime and cilantro just makes an indescribable difference.
I chose to cook my vermicelli in the curry which soaked up the sweet and coconutty concoction but if you prefer, you can serve it on rice or cook the vermicelli on the side if you like a saucier curry.
Adapted from Cook for your Life
Prep Time: 10 Minutes | Cook Time: 35 Minutes | Yields: 6 Servings
- Soak rice sticks in a large bowl with cold water for at least 10 minutes.
- Heat oil in a large pan over medium-high heat. When the oil is hot, add the cinnamon stick, dried chillies and cloves and cook until the chillies turn dark, about 2 minutes. Tip in garlic and ginger and cook for another minute.
- Add sweet potatoes and onion to the pan, stirring to coat with the fragrant oil. Cover and cook for 5 minutes to soften.
- Add coconut milk, fish sauce and lemongrass, making sure the lemongrass is fully submerged in the coconut milk. Turn heat down to medium and simmer, covered, for 10 minutes.
- Drain the rice sticks and add them to the pan, cover and cook for another 5-10 minutes, until the rick sticks are cooked and the sweet potatoes are tender but not losing their form too much.
- Remove the lemongrass and cinnamon stick and if you would like, the dried chillies and cloves as well. Correct seasoning with more fish sauce as needed. Serve with lime wedges and sprinkle with cilantro.