Thai Sweet Potato Curry with Basmati Rice
This is comfort in a bowl, y'all — sweet potatoes in a creamy coconut broth with a just-spicy-enough curry to warm you up, all on a bed of fragrant basmati rice. This supper is like a winter cuddle!
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Sweet potato, garnet (Organic)
20 10 oz
Spinach (Organic)
4 2 oz
Basil - Thai Sweet
.35 0.18 oz
Protein & more
Coconut Milk
15 7.5 oz
Basmati rice
1 0.5 cup
Bay leaf
1 0.5 Whole
Cashews
2.5 1.25 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Coriander powder
1.5 0.75 teaspoon
Sweet paprika
1.5 0.75 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Cayenne powder
1/4 0.125 teaspoon
White Pepper
1/2 0.25 teaspoon
Prep ahead (optional)
a. Tear spinach leaves bite-sized. b. Tear basil leaves from stem, reserve stem for broth; stack leaves and finely slice into ribbons. c. Peel sweet potatoes; chop ¼-½” pieces. d. Thinly slice yellow onion. e. Mince garlic.
Instructions
1
Cook basmati rice:
a. In medium saucepan, over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add basmati rice with bay leaf; stir immediately. Return to boiling, then immediately reduce heat to low and cook covered until tender, about 15 minutes.
c. Remove from heat and fluff with fork. Compost bay leaf.
2
Cook curry:
a. In large saucepan over medium heat, add 3 cups water (1½ cups water for 2-person portion). Add Thai basil stems (reserve leaves). Cover and bring broth to medium simmer.
b. Add sweet potatoes (peel, ¼-½” pieces), yellow onion (thinly slice), garlic (mince), Thai curry spice mix, and ½ tsp salt. Cover and cook at medium simmer until sweet potatoes are just fork-tender, about 10-12 minutes.
c. Add coconut milk; stir to combine. Simmer uncovered until coconut milk is warmed through, about 2-3 minutes. Compost Thai basil stems.
3
Serve:
a. In small sauté pan over high heat, add cashews (rough chop). Stirring or moving constantly, toast until golden, about 1-2 minutes. Watch closely to avoid burning.
b. Divide basmati rice among bowls. Top with handful of fresh spinach (tear bite-sized).
c. Ladle sweet potato curry over spinach.
d. Garnish with Thai basil leaves (stack leaves, roll lengthwise, slice thin ribbons) and toasted cashews. Enjoy.
Chef's notes
If you really want to “Thai” this up, add a Thai chile when cooking, or a dollop of chile paste, sambal, or Sriracha.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX