1jalapenochopped (seeds removed, if less heat is preferred)
1large clove garlicminced
3tbspThai red curry paste
1large sweet potatopeeled and chopped into 1 1/2" pieces
1can400 mL/14 oz coconut milk
3cupsvegetable or chicken broth
⅓cupnatural peanut butter
3tbspminced fresh cilantroplus additional for garnish
saltto taste
⅛tspcayenneoptional
1limecut in wedges (optional)
Instructions
Heat oil in a medium saucepan over medium heat. Add onion and saute until just softened. Add jalapeno and garlic; saute 1 minute. Stir in curry paste.
Add chopped sweet potato, coconut milk and broth. Cover and cook until sweet potato is very soft, about 20 minutes. Puree with an immersion blender, or do it in batches in a regular blender.
Stir in peanut butter, cilantro, and a generous pinch of salt. Stir, and adjust salt to taste. Add cayenne if additional heat is desired.
Serve with more minced cilantro and lime wedges on the side.