Thai red curry with sweet potatoes - chinese grandma

Name: Thai red curry with sweet potatoes - chinese grandma
Ingredients: 2 tablespoons cooking oil; 1/2 cup sliced onion or green onions; 2 tablespoons red Thai curry paste (Mae Ploy is a good one with no MSG), or to taste; 1 can coconut milk (14-ounce/400 ml); 2 cups (475 ml) chicken broth (skip this if you want a thicker curry); 4 teaspoons fish sauce (nam pla); 1 pound sweet potatoes, peeled and cubed (about 4 cups); 1 pound butternut squash, peeled and cubed (or zucchini, red pepper, or other veg); 1 pound firm white fish, rinsed and cubed, or shrimp (uncooked fresh or frozen); 1 tablespoon lime juice; 1 teaspoon brown sugar (optional); 1/2 cup cilantro, chopped

chinesegrandma.com

Warm and spicy, a bowl of creamy Thai curry is a simple, comforting meal in a bowl, and a easy way to eat your veggies too. Keep a container of red curry paste

View full recipe on chinesegrandma.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chinesegrandma.com.

Share this recipe:

Ingredients

2 tablespoons cooking oil
1/2 cup sliced onion or green onions
2 tablespoons red Thai curry paste (Mae Ploy is a good one with no MSG), or to taste
1 can coconut milk (14-ounce/400 ml)
2 cups (475 ml) chicken broth (skip this if you want a thicker curry)
4 teaspoons fish sauce (nam pla)
1 pound sweet potatoes, peeled and cubed (about 4 cups)
1 pound butternut squash, peeled and cubed (or zucchini, red pepper, or other veg)
1 pound firm white fish, rinsed and cubed, or shrimp (uncooked fresh or frozen)
1 tablespoon lime juice
1 teaspoon brown sugar (optional)
1/2 cup cilantro, chopped