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Ingredients
- 2 Tbsp. oil
- 1 large onion, chopped
- 2 tsp. red curry paste or 2-3 tsp. curry powder
- 2 gloves garlic, minced
- 3 pounds sweet potatoes, peeled and cut into 3/4” pieces
- 2 – 14 oz. cans chicken broth
- 1 – 14 oz. can unsweetened coconut milk
- 1 2” piece fresh lemongrass or 2 tsp. finely shredded lemon peel
- 2 tsp. grated fresh ginger
- 1/4 tsp. ground white pepper
- 1/8 tsp. salt
Preparation
Step 1
In a 4-qt. Dutch oven, heat oil over medium heat. Add onion; cook for 3 min. Add curry paste and garlic; cook for 3-5 min. or until onion is tender. Stir in sweet potato, chicken broth, coconut milk, lemongrass and if desired, ginger. Bring mixture to boiling; reduce heat. Cover and simmer for 10-15 min or until sweet potato is tender. Cool slightly. Discard lemongrass. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture. Stir in white pepper and salt; heat through. Makes 10 servings.