Thai Sweet Potato Curry 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).

Thai Sweet Potato Curry Recipe

Course: Main Course

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 411kcal

Author: Neha Mathur

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).

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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.
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