Sweet Potato Coconut Red Curry Recipe

Name: Sweet Potato Coconut Red Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 2-inch piece ginger, peeled and minced; 4 cloves garlic, peeled and minced; 1/2 tsp salt or fish sauce; 1/4 cup red curry paste; 2 tbsp tomato paste; 1 can coconut milk (13.5-oz); 1 carton CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth; 2 lb sweet potatoes, peeled, cut into 1-inch pieces; 8 cups chopped fresh spinach; Fresh lime wedges, Thai basil and cilantro

Ingredients

2 tbsp vegetable oil
1 2-inch piece ginger, peeled and minced
4 cloves garlic, peeled and minced
1/2 tsp salt or fish sauce
1/4 cup red curry paste
2 tbsp tomato paste
1 can coconut milk (13.5-oz)
1 carton CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
2 lb sweet potatoes, peeled, cut into 1-inch pieces
8 cups chopped fresh spinach
Fresh lime wedges, Thai basil and cilantro

	PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Heat vegetable oil in a large heavy pot over medium heat.
Add ginger and garlic and cook, stirring often, just until golden, about 1 minute; season with salt or fish sauce.
Add red curry and tomato paste, stirring, until darkened, about 3 minutes.
Add coconut milk and vegetable broth, scraping any brown bits from the bottom of the pan to make the curry sauce.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
Add sweet potato and cook until they are tender, 15 minutes.
Stir in spinach.
Cook 2 minutes, until wilted.
Serve with limes or lime juice, Thai basil and cilantro over steamed jasmine rice.