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Monday, November 30, 2009

Sweet Potato Parsnip Curry

Warm, slightly spicy, sweet and comforting.

Cube sweet potato and parsnip.














Place in a sauce pan with enough coconut milk to cover.

I add a little water too, because the coconut milk is very rich. I use about 1/4 cup water for every cup of coconut milk.

Stir in 1 tbs or so of Mae Ploy Yellow curry paste and cook over medium heat.















Stir occasionally to keep from sticking.
Simmer until the vegetables are soft and the coconut milk starts to thicken.
















Shown with quinoa and roasted fennel.
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