RCI-SP.005.0251.001
Tahitian Sweet Potatoes with Fei
Spicy and creamy without being overly sweet. I used 2 tbsp curry paste and I think 4 Thai chiles and it was moderately spicy. That might be too hot for some, so cut back if you don't want it to be hot.
Prep45 min
Cook15 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- sweet potatoes3 largepeeled and diced
- 2 tablespoons
- (13.5 ounces) can light coconut milk1 unit
- – 2 tablespoon red curry paste1 unit
- 1 unit
- 1 tablespoon
- 1 tablespoon
- 3 unit
- – 4 Thai red chili peppers3 unitsliced
- 2 tablespoons
Method
1
Heat the cooking oil in a large pot or deep skillet over medium heat. Add the red curry paste and stir constantly for 1-2 minutes until fragrant and the raw curry smell fades.
2
Pour the coconut milk into the pot and stir well to combine with the curry paste, breaking up any lumps. Bring the mixture to a gentle simmer.
3
Add the diced sweet potatoes to the simmering coconut curry. Stir to coat the potatoes evenly with the sauce.
15 minutes
4
Peel the firm bananas and slice them into 1/2-inch thick rounds. Set aside until ready to add to the pot.
5
After the sweet potatoes have simmered for about 15 minutes and are almost tender, add the sliced bananas (fei) and Thai red chili peppers to the pot.
6
Add the fish sauce and brown sugar to the curry, stirring gently to combine. Simmer for another 10-12 minutes until the sweet potatoes are fully tender and the bananas are cooked through.
12 minutes
7
Squeeze the juice from the lime directly into the pot and stir thoroughly to distribute the citrus flavor throughout the dish.
8
Taste the curry and adjust seasoning if needed—add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
9
Transfer the Tahitian sweet potatoes with fei to a serving dish and garnish generously with fresh chopped cilantro.
10
Serve warm alongside steamed rice or with flatbread to soak up the fragrant coconut curry sauce.