Sweet Potato Stir-Fry with Thai Curry Sauce
You might not think of sweet potatoes in a stir-fry, but after you spiralize them into curly pieces, they’re the perfect ingredient for a super-quick curry.
1 | Combine curry paste, garlic, and ginger in small bowl, and set aside.
2 | Cut sweet potato with large blade of spiral slicer. (Cut any very long curls into smaller lengths; discard very small pieces. You should have 3 cups.)
3 | Heat oil in wok or large skillet over medium-high heat. Add sweet potato spirals, and cook 3 to 4 minutes, or until beginning to brown. Add bok choy and corn, increase heat to high, and cook 2 minutes, or until bok choy is wilted. Add curry paste mixture, and cook 30 seconds. Add coconut milk and lime juice, and remove pan from heat. Stir in cilantro.