Thai Red Sweet Potato Curry
on Oct 10, 2021, Updated Jan 01, 2024
Make this creamy Thai Red Sweet Potato Curry for fall and winter dinners. It is easy to make and comes together in under 20 minutes using simple ingredients (vegan, gluten-free).
Table of Contents
About Thai Red Sweet Potato Curry
Thai Sweet Potato Curry is a delicious take on the traditional Red Thai Curry.
After making my Thai Pumpkin Red Curry, I was tempted to try the classic Thai red curry with sweet potatoes, and let me tell you that it was a hit in my house.
Spicy, sweet, and sour, this flavorful sweet potato Thai curry will be my fall and winter comfort food.
This recipe is vegan and gluten-free, and you can easily double or triple it.
Here are some more Thai recipes that you might like
- Thai Pumpkin Curry
- Thai Watermelon Salad
- Vegan Pad Thai Noodles
- Thai Green Papaya Salad
- Thai Fried Rice
- Thai Sweet Chilli Sauce
- Thai Red Curry
- Thai Green Curry
- Thai Iced Tea
- Thai Chicken Panang Curry
Ingredients
Oil – Any neutral-flavored cooking oil works great for this recipe! I used canola oil, but sunflower oil, light olive oil, etc, are also fine. You can also cook the curry in coconut oil for a more profound Asian flavor.
Add some peanut butter along with oil for a taste change
Veggies – Sweet potato is the star ingredient in this recipe, but I like to add a few more veggies to uplift the texture. I added mushrooms and bean sprouts, but you can also add broccoli, zucchini, mixed bell peppers, baby spinach, etc.
You can also add chicken or shrimp to this curry.
Note – Keep the sweet potato chunks soaked in water or in an airtight container until ready to use otherwise they will turn black from oxidation.
Red Thai Curry Paste – You can Make it at home or use a store-bought one. You can find it in the Asian aisle of any grocery store.
You can replace red curry paste with yellow curry paste or green curry paste for a different flavor.
Coconut Milk – Use unsweetened coconut milk. It adds a lot of flavor to the curry and makes it milder.
I like to use full-fat coconut milk but you can use low fat coconut milk for a healthier curry.
Tamarind Paste – Adds a subtle tanginess! If it’s not available, add lime juice instead.
Thai Basil – Thai basil adds a distinct taste, making the curry more flavorful and aromatic. You can also swap it for regular Italian basil.
Others – You will also need fresh ginger, garlic, onions, vegetable stock (vegetable broth), cilantro (fresh coriander leaves), and Thai red chilies.
You can add a little soy sauce to this recipe.
If veganism is not your concern, add a teaspoon of fish sauce for a nice umami.
How To Make Thai Sweet Potato Curry
Heat 2 tablespoon of any neutral-flavored oil in a pan over medium-high heat.
Once the oil is hot, add
- 2 teaspoon chopped garlic
- 2 teaspoon chopped ginger
- ¼ cup thinly sliced onions
and saute for a minute.
Add 3 tablespoon Thai red curry paste and cook for 1-2 minutes.
Stir in 2 cups of vegetable stock and mix well. Bring the curry to a boil.
Now add
- ½ cup sliced mushrooms
- ½ cup bean sprouts
- 14 oz (400 g) peeled and cubed sweet potatoes
to the pan and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 10-12 minutes until the sweet potatoes are tender.
Remove the lid and stir in
- 2 cups of coconut milk
- 2 teaspoon brown sugar
- 1 tablespoon tamarind paste
and cook for 2 minutes.
Garnish with a handful of Thai basil (roughly torn), 2 tablespoon chopped fresh cilantro, and 1 teaspoon chopped red chilies.
Serve hot with steamed jasmine rice and lime wedges.
Frequently Asked Questions
You can use many ingredients instead of sweet potatoes, but keeping fall/winter in mind, you can swap it with pumpkin, kabocha squash, or butternut squash.
Serving Suggestions
Thai sweet potato curry is best served hot with Instant Pot White Jasmine Rice. It can also be served with Instant Pot Sticky Rice, Steamed White Basmati Rice, or brown rice.
It is a great recipe for meal prep, too.
Garnish the curry with chopped cilantro and lime wedges before serving.
Storage Suggestions
Leftover Thai sweet potato curry, stored in an airtight container, will last in the refrigerator for 3 to 4 days. Reheat it in a pan or microwave until nice and warm before serving.
It is not freezer-friendly! The coconut milk might change its texture after freezing, which won’t taste great even after reheating.
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Thai Red Sweet Potato Curry Recipe
Ingredients
- 2 tablespoons oil (use any neutral-flavored cooking oil)
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- ¼ cup thinly sliced onions
- 3 tablespoons Thai red curry paste
- 2 cups vegetable stock
- ½ cup sliced mushrooms
- ½ cup bean sprouts
- 14 ounces sweet potatoes (400 grams, peeled and cut into 1-inch cubes)
- 2 cups unsweetened coconut milk
- 2 teaspoons brown sugar
- 1 tablespoon tamarind paste
- Thai basil (handful (roughly torn))
- 2 tablespoons chopped cilantro
- 1 teaspoon chopped Thai red chilies
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add garlic, ginger, and onions and saute for a minute.
- Add Thai red curry paste and cook for 1-2 minutes.
- Stir in the vegetable stock and bring the curry to a boil.
- Now add mushrooms, bean sprouts, and sweet potatoes to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 10-12 minutes until the sweet potatoes are tender.
- Remove the lid and add coconut milk, brown sugar, and tamarind paste, and cook for 2 minutes.
- Garnish with Thai basil, cilantro, and red chilies. Serve hot with steamed jasmine rice and lime wedges.
