Red Curry with Roasted Sweet Potatoes; with my favorite curry paste

Thai red curry has always been one of our favorite dishes.

I like it for many reasons, including that it looks like a dish I spent a whole day in the kitchen preparing because of its complex flavor.

But the truth is it’s one of the easiest dishes to make!

And here is my secret.

This curry paste is great.

There are many brands that sell curry paste in Bangkok, but it’s my favorite because 1) it’s plant-based, 2) the ingredients are very good, 3) no preservatives, 4) it’s made in Thailand, and 5) most importantly it’s delicious.

The first ingredient listed is lemongrass!

Oh, I forgot to mention it’s gluten free as well.

The only problem is that it’s hard to find.

We found it at Lotus’s for the first time, but we don’t see it there anymore.

We now get it from an online store because we cannot find it at any grocery stores.

I usually cook vegetables first, add water, and cook the vegetables, and then add the paste and coconut milk.

I tend to like my curry a bit sweeter, so I add a little sugar, but other than that I don’t need to do anything.

The paste is really flavorful.

This time I added sweet potatoes I roasted separately.

This orange-colored sweet potatoes I get from Happy Grocers are so good when roaseted.

It was finished off with basil and a lime

A squeeze of fresh lime juice brightens up the flavors and cuts through the richness.