Thai Sweet Potato Coconut Red Curry

Thai Sweet Potato Coconut Red Curry

from saltandlavender.com
Main Course
40 min
371 kcal / serving

This Thai sweet potato curry is a hearty plant-based meal that's incredibly flavorful, comforting, and filling. It's easy to cook and makes fantastic leftovers!

Ingredients

  • 1 tablespoonolive oil
  • 1 mediumonion (chopped)
  • 3 clovesgarlic (minced)
  • 1 tablespoonfinely chopped ginger
  • 2 cupsvegetable broth
  • 2 tablespoonsthai red curry paste (see note)
  • 1 poundsweet potatoes (peeled and cut into 1/2" pieces)
  • 1 largecarrot (peeled & sliced)
  • 1can full fat coconut milk
  • ½ tablespoonsoy sauce
  • 1red bell pepper (cut into thin strips)
  • juice of 1/2 lime + extra lime wedges for serving
  • ½ tablespoonbrown sugar
  • 1handful fresh basil (chopped)
  • 1handful fresh cilantro (chopped)

Directions

  1. 1

    Heat the olive oil over medium heat in a soup pot. Add the onion and sauté for 5-7 minutes, stirring occasionally. It's ok if it goes a little brown - that adds more flavor.

  2. 2

    Add the garlic and ginger to the pot and cook for about a minute.

  3. 3

    Stir in the veg broth, curry paste, sweet potatoes, and carrots. Increase the heat so it comes to a gentle boil, then cover the pot with the lid slightly open and reduce the heat to medium-low and simmer for 10 minutes.

  4. 4

    Add the coconut milk, soy sauce, red bell pepper, lime juice, and sugar. Increase heat to medium-high and let it cook for another 10-15 minutes (if it's bubbling furiously, reduce the heat). The sauce will thicken up a bit and the veggies will fully soften.

  5. 5

    Before serving, add the chopped herbs to the pot. Serve with extra lime wedges on the side.