Thai Red Sweet Potato Curry Recipe

Make this creamy Thai Red 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).

5 from 2 votes

Thai Red Sweet Potato Curry Recipe

Make this creamy Vegan Red 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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Video

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