KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
For the Curry Paste
4 jalapeño chiles, stemmed
2-inch piece fresh ginger, peeled and chopped
3 large shallots, chopped
6 garlic cloves, peeled
1/2 teaspoon salt
For the Curry
2 lemongrass stalks
1/4 cup canola oil
1 3/4 cups coconut milk, divided
2 pounds sweet potatoes (about two), peeled, cut into 1-inch pieces
2 tablespoons Asian fish sauce
2 tablespoons tamarind concentrate
6 leaves escarole or curly endive, cut into thin shreds
1 lime, cut into wedges
1/2 cup fresh Thai basil leaves or regular basil leaves
2 fresh red chiles, stemmed and thinly sliced
Comments