Thai Sweet Potatoes Over Rice
Thai Sweet Potatoes Over Rice Recipe
Ingredients
- 1 1/2 lbs. sweet potatoes, peeled and cubed and cut into 1/2-inch chunks
- 1 T. oil
- 1 onion, chopped
- 2 gloves garlic, minced
- 1 1/2 T. grated fresh ginger root
- 2 t. curry powder
- 1/8 - 1/4 t. crushed red pepper flakes
- 1 can coconut milk
- Up to 1/2 cup of water as needed
- 1/2 t. salt
- 1 cup frozen green peas, thawed
- 1 T. grated lemon peel
- 4 cups hot cooked basmati or other white rice
- 2 T. unsalted dry-roasted peanuts
- 1/4 cup chopped fresh cilantro
Directions
Put sweet potatoes in a large saucepan. Cover with water. Heat until boiling; then cook 10 minutes. Drain and set aside. In a large skillet, heat oil. Add onion and saute until tender. Add garlic, ginger root, curry powder and pepper flakes. Cook, stirring occasionally for 3 minutes. Add sweet potatoes, coconut milk, water and salt. Heat to boiling. Reduce heat. Cover and simmer for 20 minutes or until potatoes are tender. Remove from heat and stir in peas and lemon peel. Place rice on a serving dish. Top with potato mixture. Sprinkle with peanuts and cilantro. Serves six.
Rachel Gross, North Manchester, Ind.
