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Ingredients:
8 Kashmiri Dried Red Chillies
2 inch Lemon Grass (sliced)
1 inch Galangal (sliced)
Kafir Lime Leaves (chopped)
10-12 Coriander Stems & Roots (chopped)
5-6 Shallots (sliced)
6-8 Garlic Cloves (peeled)
10-12 Birds Eye Chillies
2-3 Sweet Basil Leaves
2-3 Thai Basil Leaves
2-3 Thai Coriander Leaves
1 inch Krachai (sliced)
500 ml Thin Coconut Milk
1 piece Lemon Grass (sliced)
3-4 Sweet Basil Leaves
1 Kafir Lime Leave
5-6 Birds Eye Chillies
3 tbsp Sugar
1 tsp Light Soy Sauce
8-10 Pea Aubergines
juice of ½ Lemon
1 inch Galangal (sliced)
Salt (as per taste)
500 gms Sweet Potatoes (cut into pieces)
Water (as required)
500 ml Thick Coconut Cream
Ingredients:
8 Kashmiri Dried Red Chillies
2 inch Lemon Grass (sliced)
1 inch Galangal (sliced)
Kafir Lime Leaves (chopped)
10-12 Coriander Stems & Roots (chopped)
5-6 Shallots (sliced)
6-8 Garlic Cloves (peeled)
10-12 Birds Eye Chillies
2-3 Sweet Basil Leaves
2-3 Thai Basil Leaves
2-3 Thai Coriander Leaves
1 inch Krachai (sliced)
500 ml Thin Coconut Milk
1 piece Lemon Grass (sliced)
3-4 Sweet Basil Leaves
1 Kafir Lime Leave
5-6 Birds Eye Chillies
3 tbsp Sugar
1 tsp Light Soy Sauce
8-10 Pea Aubergines
juice of ½ Lemon
1 inch Galangal (sliced)
Salt (as per taste)
500 gms Sweet Potatoes (cut into pieces)
Water (as required)
500 ml Thick Coconut Cream
Category
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LifestyleTranscript
00:00 Hello you lovely people, this is me the Bombay Chef Varun Inamdar.
00:02 And welcome to 'Get Curried'.
00:04 Well I've just come back from Phuket, in Thailand of course.
00:07 And of course when you're in Thailand,
00:09 There's one thing that you just cannot miss.
00:11 And that is a Thai Curry.
00:13 Well today I'm showing you a Red Thai Curry with Sweet Potatoes.
00:17 Let's begin.
00:18 Sweet Potato Thai Curry.
00:20 Whenever you're making a Thai Curry,
00:28 First things first, you always need a Thai Curry paste.
00:30 Now whether you're making it green in colour,
00:32 Red in colour or yellow in colour.
00:34 Of course which is known as Masaman Curry.
00:37 You primarily need the curry paste.
00:39 Now today of course I'm going to make the Thai Curry paste in-house.
00:42 And let me quickly show you the ingredients for that.
00:45 So let's begin with the Thai Curry paste.
00:47 In this case today, red in colour.
00:49 First things first, of course I'm going to take a mixer grinder.
00:52 And to that I'm going to add in Kashmiri Red Chillies.
00:55 Let's remove the stalks off.
00:57 And snip these into a couple of pieces.
00:59 Do not need to roast these.
01:01 This is just about perfect.
01:03 A generous 2 inch piece of Lemongrass.
01:08 Of course I'm also going to keep a little aside for later use.
01:11 Let's slice this roughly.
01:13 I'm also going to retain a little aside for later use.
01:17 A little knob of Galangal.
01:21 This adds in a typical camphor like aroma.
01:25 Let's move on to a couple of Kaffir Lime leaves.
01:28 Couple of stems of Coriander.
01:39 Including the root.
01:41 The root in this case is for that intense earthiness.
01:45 Wash it nicely, clean it and put it to use.
01:48 Moving on to some Shallots or Red Onions.
01:51 Choice is completely yours.
01:53 Couple of Cloves of Garlic.
01:58 Couple of Chillies, in this case Bird's Eye.
02:01 I'm typically using Bird's Eye in this case for that intense spice in the curry.
02:06 Next I'm going to use a combination of 2 varieties of Basil.
02:10 In this case Sweet Basil and Hot Basil or Thai Basil.
02:14 Couple of leaves including the soft stem.
02:18 And Hot Basil or Thai Basil.
02:22 Now ideally your Thai Curry paste can actually start rolling in right at this stage.
02:29 But I'm adding in a couple of more ingredients and this is completely optional.
02:33 The first one is a Thai Coriander.
02:36 Which looks something like this.
02:38 It's a sawtooth like crinkly Coriander.
02:42 And along with this a tiny knob of Karachai again completely optional.
02:47 Let's snip this up like so.
02:49 This also adds in a wonderful fresh note to the Thai Curry.
02:53 Let's cover this and grind this into a fine and smooth paste.
02:58 Our Thai Curry paste is done and ready.
03:01 Let's move on straight to making the Thai Curry now.
03:04 First things first I'm going to add in this paste into the pan.
03:08 The pan is off as usual.
03:10 Again the pan is off at this point in time.
03:12 And the beauty of this curry is it does not begin with oil.
03:16 It begins with the paste.
03:18 We add in all the ingredients including the water and the core ingredient.
03:22 In this case the Sweet Potato.
03:24 Which I'm going to cut into little dices.
03:26 And that's it you boil it till the Sweet Potato is cooked.
03:29 And with that your Sweet Potato Thai Curry is done and ready.
03:32 Well this is just the beginning.
03:33 Let's move on to the rest of the ingredients.
03:36 Beginning with thin Coconut Milk.
03:40 Let's add in a couple of thick slices of Lemongrass.
03:44 Now thicker in this case because you can ideally remove these while eating.
03:49 Let's add in a couple of Basil Leaves.
03:52 Kaffir Lime just snipping it.
03:55 Couple of Thai Red Chillies.
03:58 Sugar or Palm Sugar depending on what you're looking at.
04:02 Now originally in the recipe you would use Fish Sauce.
04:06 But just to counterbalance I'm adding in a touch of Light Soy Sauce.
04:10 Pea Aubergine.
04:12 Now this is also optional if you can lay your hands on this nothing like it.
04:16 If not then you can avoid this completely.
04:18 Just snip the stalks off and there you go.
04:21 A thick wedge of Lemon.
04:24 A couple of slices of Galangal.
04:28 Salt as required.
04:33 And lastly our core ingredient and in this case Sweet Potato.
04:38 Wash it nicely, scrub it if required.
04:42 And cut this into thick roundels.
04:44 Let's transfer these in our Thai Curry.
04:48 And along with this a cup full of water.
04:52 And finally we turn the flame on.
04:54 Give this one quick stir to ensure all of this gets mixed.
04:58 And starts bubbling to glory to ensure the Sweet Potatoes also cook.
05:02 This will take at least 15 minutes on medium flame.
05:05 Do not worry about the colour because we're going to top this up with Coconut Cream.
05:10 It's been 15 minutes let's have a quick check.
05:13 Well the Sweet Potato seems to be perfectly done and cooked.
05:18 Let's now add in the Coconut Cream.
05:21 One quick stir.
05:23 30 seconds on high flame.
05:25 And with this our Thai Curry is done and ready.
05:28 It's been 30 seconds and with this off goes the flame.
05:32 You may ask what do I serve this with?
05:35 Well simple steamed rice, Jasmine Rice, of course you can lay your hands on.
05:39 Try this, make this for your family, make this for your friends.
05:42 And impress them with a Sweet Potato this time.
05:45 I'll bite, Thai Curry. Bye for now.
05:48 [Music]