Creamy Thai Sweet Potato Curry

I’m not just talking about just any old curry -> I’m talking about the kind of curry that hits that perfect spot between silky-creaminess and fire-breathing flavor all in one sweeping, saucy bite.

For example, just off the top of my head: Creamy Thai Sweet Potato Curry that can be made in about 20 minutes and that just makes your heart sing for joy when you remember that you have at least three servings of it left in the fridge and you are about to win big at Leftovers Lunch.

There is not one single thing I don’t love about this type of food.

This Will Be In Your Forever Recipe Rotation

You know those recipes that you make once, and then you make twice, and then suddenly a week has gone by and you’ve really only made that one same recipe and you realize that you’re either a boring person for making the same thing over and over again or (more accurately) a winner for knowing which recipes are worth your time?

This is that.

It’s too good NOT to make. It is all this and more:

• nutritious
• quick
• easy
• COMFORT FOOD TO THE MAX

Let’s Talk Curry Paste

Store-bought red curry paste works just fine in this recipe. It’s how I started making it, actually. But then I did something that ended up being magical: I started adding a spoonful of homemade yellow curry paste in with the store-bought red curry paste and BOOM! Flavor explosion. Maybe it’s all in my mind, but probably not – the curry paste combo is just epically delicious.

You laugh now, but we’ll see who gets the last laugh here. WE’LL SEE.

Three Curry scenarios here:

1. You are intimidated by curry-making. Just buy some red curry paste (available at most grocery stores these days) or grab some on Amazon because you have Prime with 2 day shipping, don’t you, you little smartie? I knew we were twinning on that. Curry Paste: http://amzn.to/2f1WVea (affiliate link)
2. You are not intimidated by curry-paste-making. In which case you are probably too advanced to be reading this blog.

Voila! Look at you, Curry Master.