What does coconut milk do to a 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.

What can I use instead of coconut milk in 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.

How I can make this sweet potato curry with more protein?

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.

How can I add flavor to my red 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.

How do you add sweetness to Thai curry?

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.

How many calories are in sweet potato curry?

Each serving of this sweet potato curry has 250 calories.

Thai Coconut Sweet Potato Red Curry Recipe

Name: Thai Sweet Potato Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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

Description

Sweet Potato Curry is easy to make and packed with Thai curry flavour!

Ingredients

Units Scale

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

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Instructions

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.

Notes

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.

Nutrition

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