Did you know that more sweet potatoes are grown in North Carolina than in any other state? It’s true—approximately 38.5% of the country’s sweet potatoes are grown there. So for late entry UNC-Asheville we cooked up a food that highlights the bounty of North Carolina: sweet potato curry.
Sweet Potato Curry
1 lb. sweet potatoes
1 can coconut milk
1 to 2 tsp. Thai red curry paste
1/2 cup cilantro
1 carton tofu
1 tbsp. oil
6 shallots, chopped
1 bunch bok choy, chopped
1 lime, quartered
Dice sweet potatoes and steam till soft. Reserve steaming water.
Heat milk with 1 cup steaming water in a skillet. Stir in curry and
cilantro. Add potatoes and lower the heat.
Skillet fry the tofu. Season with soy sauce. Add to the coconut milk.
Add 2 tsps. oil to the pan. Saute shallots for 3 to 4 minutes and add
salt. Add the bok choy and stir fry. Add this to the curry and serve.