Thai Green Curry with Sweet Potato, Mushrooms, and Basil

Ingredients

• 2 tbsp Thai green curry paste
• 1 can (400) coconut milk (full-fat)
• 1/2 cup vegetable broth
• 1 medium (about 300 g) sweet potato
• 250 g mushrooms (shiitake or cremini)
• 2 cloves garlic
• 1 tsp, grated fresh ginger
• 1 lime
• 1/2 cup, loosely packed fresh basil (Thai basil if available)
• 1 tbsp neutral oil (for sautéing)(optional)
• 1 tbsp fish sauce or soy sauce(optional)
• 1/2 tsp brown sugar or palm sugar(optional)
• to taste salt(optional)

Instructions

1. 1

   Prep (about 20 minutes): Peel and cut the sweet potato into 1/2-inch cubes. Slice the mushrooms. Mince the garlic and grate the ginger. Zest and juice the lime; set aside. Tear basil leaves and keep chilled.

2. 2

   Cook the curry base (about 10 minutes): In a pot over medium heat, warm the oil (if using). Stir in green curry paste and cook, stirring constantly, for 1–2 minutes until fragrant. Add garlic and ginger and cook 30 seconds. Pour in coconut milk and vegetable broth, stirring until smooth.

3. 3

   Simmer until tender (about 15 minutes): Add sweet potato cubes to the curry. Bring to a gentle simmer and cook until the sweet potato is nearly tender, about 10 minutes. Add mushrooms and continue simmering until both are tender, about 5 minutes.

4. 4

   Finish and serve (about 10 minutes): Stir in fish sauce or soy sauce (and sugar if using). Turn off heat. Add lime juice and lime zest to taste. Fold in basil just before serving so it stays bright and aromatic. Taste and adjust with salt if needed. Serve hot.