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Yams
Posted by Noeleen
My husband did the shopping this week and bought a packet of yams. Goodness knows why as I never buy them. I did smile to myself as I thought if I had bght a packet of them he would have screwed his nose up. Anyway I have eaten yams at a buffet restaurant where they have been in a lovely curry sauce. I have searched internet but cant seem to find a similar recipe. I would suspect it had coconut milk in. Does anyone have a recipe for the curry sauce that I could use.
I have a recipe for Yam, Cashew & Coconut Curry but I don't know where it came from. I usually copy the web-address at the bottom, or put the source where I found it, but there's nothing there. I've searched the internet and there are lots of similar recipes but they use kumara, so I'm going to publish it here as it's simple: (Note, I cut the yams into bite-size pieces as there's no instruction)
1 Onion, diced
1 garlic clove
Thai Green Curry Paste
500g yams
1 tin coconut milk
Cashew nuts
Sauté the onions and garlic till soft.
Stir in the curry paste and cook for a further 2 or 3 minutes.
Add the yams and coconut milk and cook till yams are tender, about 35 minutes.
Garnish with the cashew nuts and serve with rice and poppadums or naan bread.
Edited 1 time(s). Last edit at 09/07/2021 10:54PM by Lorna.
1 Onion, diced
1 garlic clove
Thai Green Curry Paste
500g yams
1 tin coconut milk
Cashew nuts
Sauté the onions and garlic till soft.
Stir in the curry paste and cook for a further 2 or 3 minutes.
Add the yams and coconut milk and cook till yams are tender, about 35 minutes.
Garnish with the cashew nuts and serve with rice and poppadums or naan bread.
Edited 1 time(s). Last edit at 09/07/2021 10:54PM by Lorna.
Do be cautious in choosing yam recipes - the small South American vegetables called yams in Aotearoa (also known as oca) are completely different from the tropical yams in other parts of the world, which are more like sweet potatoes, and of course the Pacific Island yam is different again, much more starchy and less sweet. They all need different treatment.
Have a look for recipes for "Oca"
Have a look for recipes for "Oca"
Hi Noeleen, I hope you don't mind if I don't give you a recipe, but I'd just like to say I adore yams and my favourite way of doing them is to cut them in half lengthways, toss them in a large bowl with a splash of oil (we use NZ evoo) to coat them lightly, place in a single layer in a low-sided oven tray (I do cut side down first), bake in oven (e.g. fanbake 180°C) for 30-40 minutes or until they look similar to the ones in the photo below, turning halfway through cooking.
Here's the photo which has the nice cooked colouring on the yams that I like to achieve:
[www.nzherald.co.nz]
That recipe sounds nice too.
Here's the photo which has the nice cooked colouring on the yams that I like to achieve:
[www.nzherald.co.nz]
That recipe sounds nice too.
Re: Yams September 08, 2021 07:36AM |
Registered: 3 years ago Posts: 4 |
Re: Yams September 09, 2021 03:36AM |
Registered: 8 years ago Posts: 607 |
I love yams too - when I'm cooking a roast, I'll sometimes throw some in with other veg. but I find they can easily overcook and turn mushy.
The way I would rather cook them is in a pot on the stove top with butter, crushed garlic and sea salt. Cook gently with the lid on, shaking them around so that they don't 'catch', until they are al dente.
I agree with TPANDAV that the yams referred to in some Asian recipes are not the yams we get here.
Regards,
Barbara Anne
The way I would rather cook them is in a pot on the stove top with butter, crushed garlic and sea salt. Cook gently with the lid on, shaking them around so that they don't 'catch', until they are al dente.
I agree with TPANDAV that the yams referred to in some Asian recipes are not the yams we get here.
Regards,
Barbara Anne
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