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Picture of Sweet Potato and Tamarind Curry with Basil and Lime Recipe
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2499 kcal 125 %
  • Fat 142 g 218 %
  • Saturated 79 g 397 %
  • Carbs 299 g 100 %
  • Fiber 56 g 223 %
  • Protein 42 g 84 %
  • Cholesterol 0 mg 0 %
  • Sodium 4754 mg 198 %
  • Calcium 943 mg 94 %
  • Magnesium 720 mg 171 %
  • Potassium 7395 mg 157 %
  • Iron 31 mg 172 %
  • Zinc 9 mg 83 %
  • Phosphorus 1284 mg 183 %
  • Vitamin A 7570 µg 841 %
  • Vitamin C 357 mg 397 %
  • Thiamin (B1) 1 mg 117 %
  • Riboflavin (B2) 1 mg 94 %
  • Niacin (B3) 14 mg 86 %
  • Vitamin B6 4 mg 337 %
  • Folate equivalent (total) 735 µg 184 %
  • Vitamin B12 0 µg 7 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 23 mg 154 %
  • Vitamin K 1204 µg 1003 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sweet Potato and Tamarind Curry with Basil and Lime Recipe

Ingredients

  • For the Curry Paste
  • 4 jalapeño chiles, stemmed
  • 2-inch piece fresh ginger, peeled and chopped
  • 3 large shallots, chopped
  • 6 garlic cloves, peeled
  • 1/2 teaspoon salt
  • For the Curry
  • 2 lemongrass stalks
  • 1/4 cup canola oil
  • 1 3/4 cups coconut milk, divided
  • 2 pounds sweet potatoes (about two), peeled, cut into 1-inch pieces
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons tamarind concentrate
  • 6 leaves escarole or curly endive, cut into thin shreds
  • 1 lime, cut into wedges
  • 1/2 cup fresh Thai basil leaves or regular basil leaves
  • 2 fresh red chiles, stemmed and thinly sliced

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