Sweet Potato Coconut Milk Curry

This is the first time I've attempted a coconut milk curry. I based the recipe on the Green Curry Paste from Charmaine Solomon's Complete Vegetarian Cookbook, a cookbook I really love, but one that is often slightly outside of my culinary comfort zone. An aspirational cookbook.

Her recipe called for galangal, which I didn't have. I substituted ginger, though the wikipedia page assured me it shared little in common tastewise with the similar looking root.

The result was delicious, but not the familiar green curry of Thai takeout everywhere. I think I'll try to experiment around with other curry and curry paste recipes.

2 Serrano peppers (or more to taste), roughly chopped
1/2 cup cilantro leaves and stems
1/4 teaspoon black peppercorns
1/2 medium onion, roughly chopped
1 teaspoon chopped garlic
1 teaspoon chopped ginger
zest from one small lemon or one lime
1 tablespoon lemon or lime juice
1 teaspoon coarse salt
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
2 teaspoons neutral oil
1 tablespoon water

Combine all ingredients together in a food processor. Puree.

1 (14 ounce) can coconut milk, well shaken
3-4 tablespoons curry paste (if using above recipe; to taste if using otherwise prepared curry paste)
1 pound sweet potato, cut into 1/2 inch cubes
1 large carrot, cut into 1/2 inch pieces
2 parsnips, cut into 1/2 inch pieces

In a medium pot, stir together coconut milk and curry paste. Add the chopped vegetables. Turn the heat to medium low, bring to a simmer, turn down the heat as necessary, and cook until the vegetables are tender.

Serve over rice, garnished with cilantro.

Serves about four.

PS. Happy St. Patrick's Day!