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.
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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
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.
Add 3 tablespoon Thai red curry paste and cook for 1-2 minutes on medium heat.
Add 2 cups of vegetable stock and bring the curry to a boil.
Now add ½ cup sliced mushrooms, ½ cup bean sprouts, and 14 oz (400 g) peeled and cubed sweet potatoes to the pan.
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 2 cups of coconut milk, 2 teaspoon brown sugar, and 1 tablespoon tamarind paste, and cook for 2 minutes.
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.
Frequently Asked Questions
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.
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.
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Recipe Card
Thai Sweet Potato Curry Recipe
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
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.
- Add vegetable stock and bring the curry to a boil.
- Now add mushrooms, bean sprouts, and sweet potatoes to the pan.
- 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.
Did you make this recipe? Let me know!