Anyone familiar with using puree'd sweet potato in a Thai Red Curry sauce?

I eat at this Thai restaurant and order the most amazing Thai Red Curry Beef. It has sweet potato, basil, red capsicum and has a lovely sweet creamy flavour. The sauce is quite thick and orange coloured, i would swear they have pureed/processed sweet potato to make up that consitency. Anyone know if that is common to use a sweet potato in a thai red curry...and any recipes out there? I would prefer it if its a recipe you use yourself and have tested. I may be wrong about this sweet potato thing but i think i am right.Anyone familiar with using puree'd sweet potato in a Thai Red Curry sauce?
I really enjoy Thai food as well, but will be honest and say that I rarely cook with beef.



I was able to find some Red Curry Beef recipes online. Many of them list coconut milk as an ingredient. That would likely give the sweet flavor you are referencing. The sauce's thickness is only from using paste.



http://recipes.epicurean.com/recipe/1752鈥?/a>Anyone familiar with using puree'd sweet potato in a Thai Red Curry sauce?
Gaeng Massaman Kai (The Curry)



1 lb. chicken (pork or beef), in bite-sized pieces

3 cups coconut milk.

2 tbl roasted peanuts (unsalted of course)

5 peeled, but whole, small onions.

5 small potatoes, peeled and partly boiled.

3 bay leaves

5 roasted cardamom fruits (i.e. the whole pod)

1 small piece of roasted cinnamon bark

3 tbl palm sugar

3 tbl tamarind juice (use white vinegar if you can't get tamarind juice)

3 tbl lime juice

1-3 tbl Massaman curry paste

1-3 tsp crushed garlic. (optional)



Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. Simmer the meat until just tender. Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized. The coconut oil will separate out and can be skimmed off with a spoon or ladle. (this makes the dish much less trouble for those watching their weight or heart). Add the remaining cream and curry paste to the meat. Add the peanuts. taste and adjust the flavor until it is (just) sweet, sour and salty (by adding sugar, tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until cooked.



Note: the potatoes we use are a yellow fleshed sweet potato sometimes called a yam in the US.



Western style potatoes can be used, but absorb less of the sauce and flavour. Serve it on a bed of rice, or double the amount of potatoes and serve it alone. Accompany with

a dressed green salad, a bowl of pickled cucumbers, and strong lager (Singha is traditional) or robust red wine. The traditional Thai table also offers chills in fish sauce (Phrik nam pla) chilies in vinegar (phrik nam som or phrik dong), powdered chile

(phrik phom), sugar, and often MSG. You can add about a tsp. of MSG to the above recipe to bring out the flavor.

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