ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN
Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!
Provided by Kare for Kitchen Treaty
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
- While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
- Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
- Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.
MASHED THAI RED CURRY SWEET POTATOES
This is Kim O'Donnell's adaptation of a Martha Stewart Living recipe. Haven't tried it yet but it looks yummy and has some of my favorite ingredients!
Provided by Sass Smith
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Prick sweet potatoes all over with a fork.
- Roast on a baking sheet for about an hour, until soft.
- Cool slightly, peel and scoop out flesh.
- ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
- Mash with a potato masher.
- In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
- Cook for five minutes, stirring the curry into the coconut milk.
- Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
- Add maple syrup to taste.
- Butter small gratin dishes or a large casserole.
- Spoon mixture into dishes and dot with remaining butter.
- Broil for 3-4 minutes.
Nutrition Facts : Calories 494.4, Fat 13.9, SaturatedFat 10.6, Cholesterol 20.4, Sodium 570, Carbohydrate 89.4, Fiber 9.2, Sugar 39.6, Protein 5.3
THAI CURRY CHICKEN WITH SWEET POTATO
Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.
Provided by WiGal
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
- Heat oil in large nonstick skillet on medium heat for about 2 minutes.
- Stir in curry paste until well blended.
- Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
- Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
- Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
- Taste and make adjustments.
- Serve over rice.
- Garnish with peanuts.
Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5
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