Ingredients:
3 bags cubed sweet potatoes from frozen vegetable aisle at the grocery store
2 cans coconut milk
1.5 cups vegetable broth (or chicken broth)
4 cloves garlic, crushed
olive oil as needed
2 small onions, diced
salt and pepper to taste
1 tbsp ground fresh ginger
2 tbsp sugar or brown sugar (or more to taste. I used a little more)
1 4 oz. can Maesri Masaman Curry Paste (available on Amazon)
2 tbsp fish sauce
2 tbsp peanut butter
Instructions:
Toss the frozen sweet potato cubes in olive oil and spread on a baking sheet and bake at 450 degrees for 40 minutes or until they are soft. While that’s going on, heat some more olive oil in a large pot or dutch oven, add the diced onions and crushed garlic and saute for around 4 minutes or until slightly golden. Add the roasted sweet potato cubes and continue frying for around 6 minutes. Keep stirring.
Use an immersion blender, blender or food processor to smooth everything out. Then add coconut milk, vegetable broth, ginger, brown sugar, masaman curry paste, fish sauce and peanut butter. Stir until well combined.