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    Whisk Affair » Recipes » Meal Type » Main Course » Thai Sweet Potato Curry

    Published: Oct 10, 2021 | Last Updated On: Oct 11, 2021 by Neha Mathur

    Thai Sweet Potato Curry

    46 shares
    Jump to Recipe

    Make this cozy Thai Sweet Potato Curry for fall and winter dinners. It is super easy to make and comes together in under 20 minutes using simple ingredients (vegan, gluten-free).

    Here are some more fall recipes that you might like – Thai Pumpkin Curry, Thai Watermelon Salad, Pad Thai Noodles, Thai Green Papaya Salad, Thai Fried Rice, Thai Sweet Chilli Sauce, Thai Red Curry, Thai Green Curry, and Thai Iced Tea.

    Thai sweet potato curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Thai Sweet Potato Curry
    • Frequently Asked Questions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Thai Sweet Potato Curry is a delicious take on the traditional Red Thai Curry. After making my Thai Pumpkin 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, sour, and flavorful this sweet potato Thai curry is going to be my fall and winter comfort food.

    Ingredients

    Thai sweet potato curry ingredients.
    Thai sweet potato curry ingredients 2

    Oil – Vegetable oil works great for this recipe!

    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, etc.

    You can also add chicken or shrimp to this curry.

    Red Thai Curry Paste – Either make it at home or use a store-bought one. You will 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 also makes it milder.

    Tamarind Paste – Adds a subtle tanginess! If it’s not available, add lime juice instead.

    Thai Basil – Thai basil adds a distinct taste that makes the curry more flavorful and aromatic. You can swap it with regular basil as well.

    Others – You will also need fresh ginger, garlic, onions, vegetable stock, cilantro (coriander), and fresh red chilies.

    How To Make Thai Sweet Potato Curry

    Heat 2 tablespoon vegetable oil in a pan over medium-high heat.

    Once the oil is hot, add 2 teaspoon chopped garlic, 2 teaspoon chopped ginger, and ¼ cup thinly sliced onions and saute for a minute.

    Ginger, garlic and onions added to hot vegetable oil.

    Add 3 tablespoon Thai red curry paste and cook for 1-2 minutes on medium heat.

    Thai red curry paste added to the pan.

    Stir in 2 cups of vegetable stock and bring the curry to a boil.

    Vegetable stock added to the pan.

    Now add ½ cup sliced mushrooms, ½ cup bean sprouts, and 14 oz (400 g) peeled and cubed sweet potatoes to the pan and mix well.

    Cover the pan with a lid and cook for 10-12 minutes on low heat until the sweet potatoes are tender.

    Pan covered with a lid.

    Remove the lid and stir in 2 cups of coconut milk, 2 teaspoon brown sugar, and 1 tablespoon tamarind paste, and cook for 2 minutes.

    Coconut milk, brown sugar and tamarind paste added to the pan.

    Garnish with a handful of Thai basil (roughly torn), 2 tablespoon chopped cilantro, and 1 teaspoon chopped red chilies. Serve hot with steamed jasmine rice.

    Ready Thai sweet potato curry garnished with Thai basil, cilantro and red chilies.

    Frequently Asked Questions

    What can be used instead of sweet potatoes?

    You can use a lot of ingredients instead of sweet potatoes, but keeping fall/winter in mind you can swap it with pumpkin or butternut squash instead.

    How to make vegan sweet potato Thai curry?

    My recipe is vegan with all the ingredients being vegan friendly. Make sure to buy vegan Thai curry paste.

    Storage Suggestions

    Sweet Potato Thai curry will last in the refrigerator for about 3 to 4 days when stored in an air-tight container. Reheat it in a pan or microwave until nice and warm while serving.

    It is not freezer-friendly! The coconut milk might change its texture after freezing, which won’t taste great even after reheating.

    You Might Also Like

    • Instant Pot Chicken Congee (Savory Rice Porridge)
    • Mango Sticky Rice
    • Zucchini Stir Fry
    • Tom Kha Soup (Authentic Thai Coconut Soup)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this cozy Thai Sweet Potato Curry for fall and winter dinners. It is super easy to make and comes together in under 20 minutes using simple ingredients (vegan, gluten-free).

    Thai Sweet Potato Curry Recipe

    Make this cozy Sweet Potato Thai Curry for fall and winter dinners. It is super easy to make and comes together in under 20 minutes using simple ingredients (vegan, gluten-free).
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 411kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons vegetable 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 ounce 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 red chilies
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    Instructions

    • Heat vegetable 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 on medium heat.
    • 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.
    • Cover the pan with a lid and cook for 10-12 minutes on low heat 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.

    Notes

    You can also add chicken or shrimp to this curry.
    Replace red curry paste with yellow curry paste or green curry paste for a different flavor.

    Nutrition

    Calories: 411kcal | Carbohydrates: 36g | Protein: 6g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 547mg | Potassium: 761mg | Fiber: 7g | Sugar: 15g | Vitamin A: 16117IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 3mg
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