Photo: William Dickey; Styling: Leslie Byars Simpson
7 cups

How to Make It

Step 1

Sauté ginger and garlic in hot oil in a Dutch oven until tender. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.

Step 2

Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro. Garnish, if desired.

Step 3

*If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.

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