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Sweet Potato and Tamarind Curry with Basil and Lime

kept byummhaniyyah
recipe bySerious Eats

For the Curry Paste
4 jalapeƱo 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



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