So this week I decided to do a Thai week for dinner.So far its worked out well. I made Thai Eggplant Curry for Monday night. It was very simple and was delicious. I was very hungry so there were no photographs but I will post the recipe soon. It took all of 35 minutes to make and was really delicious and made an excellent packed lunch the next day.
Day two menu was Thai baked sweet potatoes. I found the recipe here and made it with a few modifications. It was simply amazing and really quick too if you have baked your sweet potatoes in advance. Tomorrow I plan on making a Thai Salad.
- 2 large sweet potatoes
- 1 tbsp olive oil
- 1 red pepper diced
- 1 inch piece of ginger chopped fine
- 4 cloves of garlic chopped fine
- 1.5 tbsp Thai red curry paste
- 5 oz coconut milk
- 1 tsp lime juice
- 2 green onions
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- salt to taste
Wash the potatoes. Pat them dry. Slice them in half. Wrap them in foil as whole potatoes. Turn on your oven to 400F (I used my toaster oven) and put the wrapped potatoes in for 45 minutes. You can test to see if they are done by opening the foil and sticking a knife in which should go through like butter. Take them out and set them aside to cool.
Make the stuffing while the potatoes are cooking. Heat the oil in a skillet. Saute the onions for about a minute. Then add the red pepper, ginger, garlic and peas and cook on medium for about 4 minutes. I like the peppers to maintain their crunchiness so I do not cook them all the way to softness. Turn off the gas and set it aside.
Once the potatoes are done. Take them out of the oven and let them cool. Once cool, open up the foil and set the two half on a cutting board. Scoop out the flesh making sure to leave a 1/4 inch of potato attached to the skin. Put the flesh in a large bowl. Add the coconut milk and curry paste and use a masher to get a nice smooth puree.
Add the cooked vegetables, lemon juice and cilantro to the puree. Taste and add salt as you see fit. I added about a 1/4 tsp. Fill the potatoes with the stuffing. Put them on an oven proof tray and back in the oven at 350F for about 10 minutes so that it heats through.
I served it with a cucumber salad which was just chopped cucumbers, chopped Thai basil, chopped cilantro, lime juice and salt.