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Sweet Potato Ginger Curry by Lynne Rossetto Kasper. One of the gardeners brought this to our potluck

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Posted to Thread #19052 at 7:50 am on Sep 27, 2010

and it was the hit of the day. I don't recall that she used the basil, and it was delicious anyway. I'm hanging onto this for fall:

Sweet Yams in Ginger-Stick Curry
from <i>How to Eat Supper</i> by Lynne Rossetto Kasper

Yams:
4 quarts salted water
2 large Garnet or Jewel yams (about 1 3/4 pounds), peeled, halved lengthwise, and cut into 1/4-inch-thick half-rounds.

Curry:
Extra Virgin Olive Oil
One 1 inch piece fresh ginger, peeled and sliced into paper-thin matchsticks
4 large garlic cloves, sliced paper thin
1 jalepeņo, sliced very thin
2 whole scallions, cut into 1-inch lengths
2 large shallots, sliced thin
Salt and Pepper
1/2 light-packed cup fresh basil leaves, course chopped
Juice of 1 lime

1. Bring water to boil.
2. Once water is bubbling fiercely, drop in the yams and cook them at a hard bubble for 10 minutes, or until tender. Drain in a colander and turn into a serving dish. Set the pot back on the stove.
3. Generously film the pot with oil. Set it over medium-high heat and add the ginger, garlic, jalepeņo, scallions, shallots, and generous sprinklings of salt and pepper. Saute for two minutes, stirring often. Then cover the pot tightly, reduce the heat to medium low, and cook for 5-8 minutes, or until the ginger has softened.
4. Stir in the basil and cook, uncovered, for no more than 30 seconds. Spoon curry over yams, and squeeze lime juice over the finished dish.

Link: http://www.lemonbasilpdx.com/2008/12/sweet-potato-ginger-stick-curry.html


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