Thai Sweet Potato Red Curry
If you love Thai food and want a quick, healthy dinner, this Sweet Potato Curry recipe is the answer. These delicious sweet potatoes are served in a tangy curry satay sauce made with Thai red curry paste, peanut butter and coconut milk. This curry is vegan, gluten-free and ready in 35 minutes.
That Sweet Potato Curry Recipes
There’s nothing better on a cold winter day than coming home to a cozy curry for dinner that will warm you up from the inside out. Especially when it’s a delicious Sweet Potato Curry that’s ready in about 30 minutes.
This Sweet Potato Curry recipe is a Thai-inspired dish that combined the delicious flavours of Thai curry with sweet potatoes and spinach. Sweet potato isn’t a traditional ingredient used in Thai curries, but it is seriously SO delicious and goes so well with those spicy curry flavours.
If you don’t have any sweet potatoes on hand, you can also make this curry with butternut squash.
Why you’ll love this Curry Sweet Potato recipe
- Fuss-free dinner. Made in one pot and ready in just over 30 minutes, this Thai Sweet Potato Curry is perfect for a quick and easy weeknight dinner.
- Packed with nutrients. Sweet potatoes are packed with tons of amazing nutrients that you’ll get your fix of with this recipe. Plus this curry is also packed with spinach for an extra boost of greens.
- Meal-prep friendly. Make this recipe ahead of time and store it in the fridge or freezer to have on hand when you need dinner on the table fast!
Ingredients for Sweet Potato Red Curry
- Thai curry paste
- Peanut butter
- Chili flakes
- Sweet potato
- Coconut milk
- Vegetable broth
- Soy sauce (gluten-free if needed)
- Coconut sugar
- Lime juice
How to make Sweet Potato Curry
Sauteé the onions, garlic and ginger together in a pot on medium-high for 1-2 minutes. Then add the red curry paste and peanut butter.
Tip: some brands of curry paste can be spicier than others. If you don’t like too much spice, start with less curry paste and you can always add more later.
Mix in the curry paste and peanut butter, then add in cubed sweet potatoes and mix together again.
Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil. Lower the heat to low, then cover and let simmer for 20 minutes or until the potatoes are tender.
Remove the curry from the heat and mix in the spinach leaves. Serve as is or over rice and top with crushed peanuts and cilantro.
How to serve Thai Potato Curry
There are many different ways you can serve this Sweet Potato Curry. The most traditional way to serve Thai curry is with rice. Here are a few great ways to serve up this curry:
- Jasmine rice
- Sticky rice
- Brown rice
- Rice Noodles
- Shiritake noodles
Storing and reheating Sweet Potato Red Curry
Store in the fridge: store any leftover Thai Sweet Potato Curry in an airtight container in the fridge for up to 7 days. Reheat in a pot on the stove or in the microwave.
Store in the freezer. Let the curry cool to room temperature, then transfer to an airtight container and place in the freezer for up to 3 months. To defrost let the curry thaw on the countertop until defrosted. Reheat in a pot on the stove or in the microwave.
Tips for making Thai Sweet Potato Curry perfectly
- Cut the sweet potato into small cubes. These bite-sized cubes will not only be easier to eat, but they will cook faster than large cubes of potatoes.
- When it comes to curry paste, start with less, then add more. Different brands of curry paste can taste very different. Some are spicer, tangier and more flavourful than others. If you’re unfamiliar with the curry paste you’re using, start with one tablespoon of curry paste and then add more as needed. You can always mix in an extra spoon of curry at the end.
- Use full-fat coconut milk. While you can use light coconut milk if you want a “lighter” (lower fat) curry, full-fat coconut milk is what gives the curry a creamy richness.
FAQ for Coconut Sweet Potato Curry
Coconut milk adds a rich creaminess to curry and is a traditional ingredient used in Thai curries. It adds a very slight hint of coconut taste that pairs well with the spices in the curry.
If you don’t like coconut milk, you can technically replace it with more vegetable broth in this curry. Just keep in mind that this will give you a curry that isn’t as creamy.
If you want to add more protein to this curry, feel free to add a cup of chickpeas or some cubed tofu to the curry.
Curries can vary in flavour depending on the ingredients you use. (i.e. the brand of curry paste, the type of soy sauce, the vegetable broth…etc.) If your Thai Sweet Potato Curry isn’t flavorful, try adding another tablespoon of curry paste and some more soy sauce if it’s lacking salt.
There are many different sweeteners you can use to add sweetness to a Thai curry. In Thailand, the most commonly used sweetener is palm sugar. You can also use coconut sugar, honey, agave, maple syrup or even just regular table sugar.
Each serving of this sweet potato curry has 250 calories.
How do I thicken my sweet potato curry?
The best to thicken Sweet Potato Curry is to let the curry cook down, uncovered on medium heat. As the curry cooks down it will begin to thicken. The starches in the sweet potato will also help thicken the curry.
Is curry paste vegan?
Some curry pastes are vegan, and some are not. Ther are curry pastes are made with shrimp paste in them, so it’s important to check the label to see if it contains that ingredient. Generally in North America, most curry paste brands you’ll find at your general grocery store will be vegan.
Try these delicious curry recipes next!
If you tried this Sweet Potato Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Sweet Potato Curry is easy to make and packed with Thai curry flavour!
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1-inch cube of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp red Thai curry paste
- 1 tbsp peanut butter
- 1/2 tsp chilli flakes (optional if you like it spicy)
- 2 large sweet potatoes (approx. 3 cups, cubed)
- 1 cup full-fat coconut milk
- 1/2 cup vegetable broth
- 1–2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp coconut sugar (can sub brown sugar)
- 1 tbsp lime juice
- 2 cups spinach
- crushed peanuts and cilantro to top
- Heat the olive oil in a pot on medium heat, then add the onion, ginger and garlic and sauteé for 2 minutes.
- Add the curry paste, peanut butter and chilli flakes and mix together.
- Add the sweet potatoes, coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil on medium-high heat, mixing occasionally.
- Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender.
- Remove from heat and mix in the spinach.
- Serve on its own or over rice. Top with crushed peanuts and cilantro.
Store leftovers in the fridge for 7 days or in the freezer for 3 months.
If making this recipe vegan or vegetarian, make sure to use a brand of curry paste that doesn’t contain shrimp paste.
Add more protein to this curry by adding one cup of chickpeas.
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 10.7g
- Saturated Fat: 5.6g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
Keywords: curry with sweet potato, Thai sweet potato curry, sweet potato curry