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Ingredients
- 1 lemongrass stalk, tough outer layer removed, coarsely chopped
- One 2-inch piece ginger, peeled, chopped
- 4 garlic cloves
- 2 tablespoons vegetable oil
- Kosher salt
- ¼ cup red curry paste
- 2 tablespoons tomato paste
- 1 can crushed tomatoes
- 2 cans coconut milk
- 1½ pounds sweet potatoes, peeled, cut into 1” pieces
- ¾ pound small or young carrots, peeled, cut on a diagonal into 2-inch pieces
- 6 medium shallots, peeled keeping roots intact, quartered lengthwise
- 1 red Thai chili, thinly sliced
- 1 tablespoon fresh lime juice
- Rice for serving
- Thinly sliced spring onions, basil leaves, cilantro leaves with tender stems, and lime wedges for serving
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Method
- Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
- Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt.
- Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes.
- Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes.
- Stir in coconut milk; season with salt.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20 to 25 minutes.
- Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10 to 15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15 to 20 minutes.
- Add chili, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
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