Last night Cheryl went to a hockey game, and I was left to my own devices for dinner. I wanted something fun that would also be quick and easy. I came up with a simple Thai Red Curry Vegetables with Sweet Potato Rice.
This week I got sweet potatoes in my CSA. I always have a can of coconut milk in the pantry. I added in a frozen vegetable mix and some bottled red curry paste to make a healthy-in-a-hurry dinner.
The sweet potato rice does take a few steps, but it really doesn’t take long at all. Trust me on this!
To break down the peeled sweet potato into the faux rice, you’ll start with either the shredding blade on your food processor or a spiralizer. You can see mine spiralized above.
Next you’ll pulse in your food processor until the pieces are about rice-sized. You can make it as fine or as chunky as you want it to be. You could also use carrots or butternut squash in place of the sweet potatoes if that’s what you have around.
Below you can see how I separated my frozen veggie mix into piles depending on cook time. You can skip it, but some of your veggies might get too mushy.
The onion, peppers, celery and mushrooms go first. The broccoli second and last the snap peas and green beans. If you use fresh vegetables, you may need to adjust the cooking times a bit.
Thai Red Curry Vegetables with Sweet Potato "Rice"
- 1 medium sweet potato
- 2 cups frozen Asian stir fry vegetable mix or a mix of fresh
- 1 teaspoon grated ginger
- 1/4 to 1/2 cup light coconut milk
- 1/2 to 1 teaspoon Thai red curry paste to taste
- salt to taste, optional
- Peel the sweet potato and either use a spiralizer or shredding blade in your food processor to break it down into long thin strips/shreds.
- Now add the strips/shreds to your food processor with the normal S blade and pulse until the sweet potato resembles rice. (Note that if you are doubling or tripling the recipe you may have to prepare the sweet potatoes in batches.) Set the sweet potato "rice" aside.
- I separate the frozen mixed veggies. I put the onions, peppers, celery and mushrooms in one pile to saute first, then the broccoli in another and the green beans and snap peas in another. That makes sure that none of the veggies gets over-cooked, but you can live on the edge and throw them all in at the same time if you'd prefer.
- Either add a little oil or broth to the pan and saute the onion mixture, Saute until the onions soften, about 3 to 4 minutes. Then add the sweet potato rice, ginger and medium cooking veggies like broccoli, ¼ cup of the coconut milk and red curry paste.
- Cook for about 5 minutes, then add the rest of the vegetables and the other ¼ cup coconut milk (or water or broth) if needed so the mixture doesn't stick. Cook until all the veggies are heated through, about 5 more minutes.