2red chilis, minced (remove the seeds if you want to cut down on the heat)
4 cloves garlic, minced
2 tsp. grated ginger
1 tbsp. ground coriander
2-3 Tbsp. Thai red curry paste (the amount depends on the spice you like)
5-6 cups vegetable stock
4 large sweet potatoes peeled and cubed ½ inch cubes (8 cups)
Zest and juice of 2 limes
½ cup chopped cilantro, optional for garnish
Cooked rice to serve with the curry
In a medium pot, add the onions, carrots and celery. Sauté for 5-8 minutes until the onions start to get translucent and the carrots and celery are soft. Add water a tablespoon at a time if the vegetables start to stick.
Add the chilis, garlic, ginger, coriander. Stir and cook for another minute.
Add the curry paste and ½ cup water. Whisk everything together.
Add 5 cups of vegetable stock and the sweet potato cubes. Bring the pot to a boil, reduce the heat, cover and simmer until the potatoes are tender (20-25 minutes). To help the curry thicken, mash some of the sweet potato cubes.
Stir in lime zest and juice and more broth if you want the curry to be thinner. Stir and cook for another minute or 2.
Season with salt if desired.
Serve over rice or grain of your preference.
Garnish with chopped coriander.
Be mindful of the time needed to cook your particular type of rice. You may want to start that before cooking the curry. Read your package instructions to determine.
Add about 20 minutes to the prep time if you want to make your own red curry paste.
Nutritional information is provided for the curry only. You will want to account for the type of rice or other grain you might be using.