Thai Curry Sweet Potato Fries
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
These Thai curry sweet potato fries are made with crispy baked sweet potato strips smothered in spicy coconut curry sauce with red beans and tender veggies.
Course:
Entree
Cuisine:
American, Thai
Servings: 4
Ingredients
For the Sweet Potato Fries
- 2 medium sweet potatoes cut into French-fry sized strips
- 2 tbsp. olive oil
- 2 tbsp. cornstarch
- ¼ tsp. salt
For the Thai Curry
- 2 14- oz. cans coconut milk I used light
- 2-4 tbsp. red or massaman Thai curry paste
- 1-14 oz. can red kidney beans drained and rinsed
- 1 onion sliced into strips
- 1 broccoli crown chopped into florets
- 1 red bell pepper diced
- 2 tbsp. cold water
- 1 ½ tsp. cornstarch
- ¼ cup roasted peanuts
- 2 scallions chopped
Instructions
Make the Sweet Potato Fries
-
Preheat oven to 450º. Place sweet potato strips, olive oil, cornstarch and salt into large mixing bowl or bag. Toss until sweet potatoes are evenly coated.
-
Arrange sweet potatoes in an even layer on baking sheet. Bake 20-25 minutes, until crisp, flipping about half way through cook time.
Make the Thai Curry
-
Place coconut milk and curry paste in large saucepan. Place over medium-high heat and bring to a simmer while stirring to blend in curry paste. Add beans and onion. Lower heat and simmer 10 minutes, stirring occasionally. Add broccoli and bell pepper. Continue to simmer until tender, about 3-4 minutes.
-
Stir cold water and cornstarch together in a small bowl. Add to curry mixture and stir to incorporate. Remove from heat.
To Serve
-
Divide fries onto plates. Top with curry mixture and sprinkle with peanuts and scallions.