Mashed Thai Red Curry Sweet Potatoes Food

MASHED RED-CURRY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
• Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
• Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.

FIERY SWEET POTATOES

Steps:

• Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
• In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
• At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

CURRY MASHED POTATOES

Steps:

• Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes.
• Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper.
• Using a potato masher, mash potatoes until smooth and seasoning is evenly distributed.

CURRIED MASHED SWEET POTATOES

Steps:

• COOK potatoes in boiling water in large saucepan 15 minute or until tender.
• MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 minute Stir in curry powder; cook 2 min., stirring frequently.
• DRAIN potatoes. Add onion mixture, sour cream and salt; mash until smooth.

CURRIED SWEET POTATO MASH

Steps:

• Make Sweet Potato Mash; puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.
• Sweet Potato Mashed Potatoes Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.
• See all 50 easy mashed potato recipes

MASHED THAI RED CURRY SWEET POTATOES

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.

THAI RED CURRY WITH SWEET POTATOES

Steps:

• Add the oil to a large pan and heat. Cut chicken into 2 inch (5 cm) pieces. Add chicken and sear over fairly high heat until lightly browned. Add the red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
• Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment.
• Add the chicken stock and the diced sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and the sauce has reduced slightly. Check seasoning and add salt if needed.
• Cook jasmine rice according to package directions in unsalted water.
• Ladle the curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and/or sliced green onions.