Thai Sweet Potato Coconut Red Curry

Thai Sweet Potato Coconut Red Curry

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

  • olive oil
    1 tbsp
  • onion

    chopped

    1 medium
  • garlic

    minced

    3 cloves
  • finely chopped ginger
    1 tbsp
  • vegetable broth
    2 c
  • thai red curry paste

    see note

    2 tbsp
  • sweet potatoes

    peeled and cut into 1/2" pieces

    1 lb
  • carrot

    peeled & sliced

    1 large
  • can full fat coconut milk
    1
  • soy sauce
    ½ tbsp
  • red bell pepper

    cut into thin strips

    1
  • juice of 1/2 lime + extra lime wedges for serving
  • brown sugar
    ½ tbsp
  • handful fresh basil

    chopped

    1
  • handful fresh cilantro

    chopped

    1

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.

Thai Sweet Potato Coconut Red Curry

Thai Sweet Potato Coconut Red Curry

371 cal

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About this Recipe

Craving a satisfying, flavor-packed meal that's entirely plant-based and easy to make? This Thai Sweet Potato Coconut Red Curry delivers authentic, comforting flavors right to your kitchen, perfect for any night of the week.

This curry stands out for its incredible depth of flavor, marrying the natural sweetness of sweet potatoes with the warmth of ginger, garlic, and red curry paste. The richness of full-fat coconut milk creates a lusciously creamy base, while a thoughtful balance of soy sauce, brown sugar, and lime juice ensures every spoonful is perfectly balanced. Plus, it's designed to be straightforward to cook, making it an ideal choice for a delicious, hearty main course.

You'll discover a truly comforting bowl, brimming with tender sweet potato and thinly sliced carrots, brightened by strips of red bell pepper. The sauce is a creamy, aromatic delight, infused with fragrant Thai red curry paste and fresh herbs like basil and cilantro that lift the whole dish. It offers a wonderful interplay of sweet, savory, and a gentle spicy kick, creating a deeply satisfying experience. Despite its gourmet taste, this recipe is incredibly approachable for home cooks, resulting in a hearty meal at 371 calories per serving.

Customization & Variations

Feel free to make this Thai sweet potato curry your own. For an extra boost of greens, stir in a handful of spinach or kale at the end. You can experiment with other root vegetables like butternut squash or parsnips instead of sweet potatoes if you prefer. To adjust the spice level, simply increase or decrease the amount of Thai red curry paste to suit your palate, adding a little at a time until it's just right.

Serving & Context

This hearty main course is perfect for a cozy weeknight dinner or a flavorful meal prep option. Garnish each serving generously with extra fresh cilantro and basil, and offer lime wedges on the side for a bright, zesty finish.

Frequently Asked Questions