Indulge in the Exotic: Purple Sweet Potato & Green Curry Sh

Welcome to My Unique Recipe Blog!

Today, I am excited to share a one-of-a-kind dish that I created on a lazy Sunday afternoon. This recipe was inspired by the changing seasons and my love for experimenting with bold flavors. I hope you enjoy trying it out in your own kitchen!

Ingredients:

• purple sweet potatoes (500g)
• coconut milk (200ml)
• green curry paste (50g)
• lemongrass (2 stalks)
• kaffir lime leaves (4 leaves)
• galangal (30g)
• palm sugar (50g)
• fish sauce (30ml)
• shrimp (300g)
• fresh basil (20g)

Kitchen Tools:

• chef’s knife
• cutting board
• potato peeler
• saucepan
• wooden spoon

To start, peel and dice the purple sweet potatoes into small cubes. In a saucepan over medium heat, combine the coconut milk, green curry paste, chopped lemongrass, torn kaffir lime leaves, sliced galangal, and palm sugar. Let the mixture simmer for about 10 minutes until the flavors meld together.

Add the diced sweet potatoes to the saucepan and cook until they are tender, about 15-20 minutes. Stir in the fish sauce and shrimp, cooking until the shrimp is pink and cooked through. Finally, remove the lemongrass stalks and kaffir lime leaves, then serve the curry over rice garnished with fresh basil leaves.

The approximate total weight of the cooked dish is 1200g, with 4 servings at 300g each. Each serving is approximately 400 calories.

For a unique twist, try garnishing the dish with crispy fried shallots for an added crunch and flavor profile. It’s a simple yet effective addition that will elevate the dish to a whole new level!

I hope you have fun trying out this creative recipe and don’t be afraid to make it your own by adding your favorite ingredients or adjusting the spice level to suit your taste. Enjoy!