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    Home » Vegan

    Thai Sweet Potato Coconut Red Curry

    Published: Mar 16, 2017 / Updated: Feb 23, 2021 / 24 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This vegan Thai sweet potato curry is a hearty plant-based meal that's healthy, flavorful, comforting, and filling. Easy to cook & it makes great leftovers!

    thai vegan coconut sweet potato curry in a bowl garnished with lime over rice
    Photos updated 5/18

    I love making Thai-inspired recipes. Where has this Thai vegetable curry been all my life?! It's really easy to make, and a pot of it is easily 5-6 meals for me. It reheats like a dream (great for work lunches!), I get some veggies, and the coconut milk makes it luxuriously creamy. 

    This is definitely one of the best vegan recipes I've ever made. The sweet potatoes just melt in your mouth... and they release starch to make the creamy coconut sauce extra delicious. 

    bowl of raw chopped sweet potatoes

    This vegan coconut curry is simple to prepare. You just chop things as you go along and add them to the pot. It doesn't take much effort, any particularly fancy ingredients, or too much time.

    Tips for making the best vegan Thai curry

    • The juice from half a lime goes into the pot while cooking this meal, but I suggest serving it with extra lime on the side so everyone can adjust this recipe to their individual taste preferences. It's a little sweet and a little sour and a whole lot of delicious.
    • You can also adjust the amount of curry paste to suit your preferences. I kept it at a heaping tablespoon. The finished result offers plenty of flavor and a little heat, but not more than I, the spice wuss, can handle. The fresh ginger also adds a bit of heat and zing, so keep that in mind.
    • You'll notice that I served this with rice. That's optional. I typically measure out 1/4 cup uncooked jasmine rice, cook it, and add it to the pot when everything else is done.
    • In the recipe I recommend adding fresh basil and cilantro in at the end. If you're tempted to skip that step, I do suggest using at least one of the two herbs - it really does add another dimension of flavor and freshness to this bowl of comfort.
    • I've made this easy coconut curry with more veggies than indicated (e.g. a large sweet potato and more than one large carrot), so I simply add more vegetable broth to the pot so the veggies are covered when you're simmering them.
    • I recommend using full fat coconut milk as suggested for this sweet potato curry recipe. I've also found out the hard way that the brand very much matters. Some are thin and watery, so I always use Thai Kitchen brand. 

    close-up of thai vegan coconut curry in a bowl garnished with lime

    More Thai-inspired recipes to try:

    • Thai Quinoa Salad
    • Thai Coconut Squash Soup
    • Easy Thai Shrimp Curry
    • Easy Thai Chicken Curry
    • Coconut Lime Chicken
    • 15 Minute Vegan Thai Green Curry Soup with Vermicelli

    vegan thai coconut sweet potato curry in a bowl with a spoon

    I really hope you enjoy this vegan Thai coconut curry recipe! Do you enjoy Thai-inspired recipes?

    Let me know in the comments below if you've made it or if you have any questions.

    This Thai vegan coconut curry is a full of delicious vegetables like sweet potatoes, carrots, and red peppers. This simple red curry is one of the best recipes out there!

    Thai Sweet Potato Coconut Red Curry

    This vegan sweet potato curry is a hearty plant-based meal that's healthy, flavorful, comforting, and filling. It makes great leftovers!
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Thai
    Servings 4
    Calories 319 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 medium onion chopped
    • 1 medium sweet potato peeled and cut into 1/2" thick pieces
    • 1 large carrot sliced
    • 1 (13.5 ounce) can full fat coconut milk
    • 3 cloves garlic minced
    • 1 tablespoon ginger finely chopped
    • 2 cups vegetable broth
    • 1-2 tablespoons Thai red curry paste
    • 1/2 tablespoon soy sauce
    • Juice of 1/2 lime + extra lime wedges for serving
    • 1 red bell pepper cut into thin strips
    • 1/2 tablespoon brown sugar
    • Small handful fresh basil chopped
    • Small handful fresh cilantro chopped
    • Cooked rice (optional see note below)

    Instructions
     

    • Heat olive oil on medium high heat in a fairly large soup pot. Add the onion and sauté for 5-7 minutes, stirring occasionally. It's ok if it goes a little brown - that adds more flavor.
    • Add the garlic and ginger to the pan and cook for about a minute, stirring, until fragrant.
    • Add the veg broth, curry paste, sweet potato, and carrot. Stir. Increase heat so it comes to a boil, then reduce to medium-low heat and simmer for 10 minutes.
    • Add the coconut milk, soy sauce, red pepper, lime juice, and sugar. Increase heat to medium-high and let it simmer for another 10-15 minutes (if it's bubbling furiously, reduce the heat). The sauce will thicken up a bit and the veggies will fully soften.
    • Before serving, add the chopped herbs and cooked rice to the pot or to each bowl depending on how you want to serve it. Serve with extra lime wedges on the side.

    Notes

    • Serves 4-6.
    • I recommend playing with the curry paste, lime, and soy sauce quantities to suit your individual tastes. I'd stick to one tablespoon of curry paste if you're not a big spice fan. The ginger also adds a bit of heat, so keep that in mind. I sometimes add a bit of extra soy sauce (I like it salty) and some extra lime to my bowl.
    • I measure 1/4 cup uncooked rice, cook it, and then add it to the pot at the end. This isn't a lot of rice for such a large quantity of curry, so keep that in mind if you want a full serving of rice for each person. I think this curry is hearty enough without a lot of rice, so that's why I don't add much.
    • I use Thai Kitchen red curry paste in this recipe. It's vegan. Some others contain fish ingredients so just make sure to read the label if that's an issue.
    • The brand of coconut milk matters! I use Thai Kitchen brand because it's less watery/richer than other brands I've tried.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 319kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 19gSodium: 653mgPotassium: 562mgFiber: 3gSugar: 8gVitamin A: 12402IUVitamin C: 47mgCalcium: 55mgIron: 4mg
    Keyword Thai sweet potato curry
    Author Natasha Bull
    « Garlic Shrimp and Avocado Crostini
    Creamy Lemon Basil Pasta »

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    1. PB says

      June 29, 2022 at 10:03 PM

      5 stars
      I couldn't decide between this recipe and another one I found so I combined them, mainly using this recipe for the spices, sauce, and instructions.
      Makes a lot. My vegetarian son loved it. Even my meat-eating huz liked it. It was a bit spicy, but only seemed so at first, but I did add Thai Garlic Chile Paste (a little) because I like spicy. I used a VERY big sweet potato and no carrot, and added a can of chickpeas, and a cup of red lentils, and some canned diced tomatoes. But I give kudos to this recipe for its flavor, and ingredients.

      Reply
      • Natasha says

        June 29, 2022 at 10:04 PM

        I'm so glad it was a hit!

        Reply
    2. Aly says

      January 21, 2021 at 7:43 PM

      5 stars
      Fabulous recipe! My husband and I loved it!

      Reply
      • Natasha says

        January 22, 2021 at 9:05 AM

        Great!! 🙂 Thanks, Aly!

        Reply
    3. Susie Jameson says

      March 9, 2020 at 4:54 PM

      5 stars
      love this recipe. Make alot. Yummy and can adjust to your own heat level❤️thanks Natasha

      Reply
      • Natasha says

        March 9, 2020 at 9:22 PM

        That's awesome!! You're very welcome! XO

        Reply
    4. Lars Humlebaek says

      December 29, 2019 at 9:02 AM

      This recipe sounds very delicious. Do you know if it could be prepared in a slow cooker?
      Any advise on how to adjust the preparations would be greatly appreciated.

      Reply
      • Natasha says

        December 29, 2019 at 11:17 AM

        Hi Lars!! Hmm... I think it could work. The simplest thing to do would be to add everything to the slow cooker except for the coconut milk and lime juice and cook for 3 hours or so on high or 6-8 hours on low (I am just guessing here since I haven't tested), then adding those 2 ingredients in at the end and letting it warm through. However... the sautéing step really helps add flavor, so you could always do that and then transfer it to a slow cooker, but that does mean more dishes. Let me know if you give it a try!

        Reply
    5. Duggan says

      May 9, 2018 at 12:28 AM

      5 stars
      Kicked mine up a heat level by adding a halved serrano in with the carrots and potatoes, then added a little more meatiness to it with sliced mushrooms with the red bell peppers, great recipe and fun to customize! Thanks!

      Reply
      • Natasha says

        May 9, 2018 at 8:18 AM

        Awesome! So glad you liked it. 🙂

        Reply
    6. Mimi Woodham says

      March 25, 2017 at 2:36 AM

      This looks very tasty. I will have to try soon. My favorite Thai places is miles and miles away. This will ease the pain.

      Reply
      • Natasha says

        March 25, 2017 at 9:03 AM

        Hope you love it, Mimi! ????

        Reply
    7. Denise Browning says

      March 19, 2017 at 9:10 PM

      A hearty and mouthwatering vegetarian stew to feast the eyes and palate. Love your creations, Natasha!!!

      Reply
      • Natasha says

        March 19, 2017 at 10:17 PM

        Thank you! ????

        Reply
    8. Jennifer says

      March 17, 2017 at 6:55 PM

      Your ingredients list says tsps of curry paste, but your notes refer to tbsps of curry paste. I assume you mean tbsps, but not everyone reads the note. Sounds good--I'm trying to cut back on meat and I love Thai.

      Reply
      • Natasha says

        March 17, 2017 at 7:55 PM

        Oh geez, sorry, yes, it should be 1-2 tablespoons of curry paste. I proofread that recipe like 5x and still missed it. 🙁 Good catch! Hope you enjoy the recipe!

        Reply
    9. Cheyanne @ No Spoon Necessary says

      March 16, 2017 at 11:44 AM

      I absolutely love any, and everything, curry so this dish is definitely screaming my name! Plus I'm rather obsessed with sweet potatoes as well, so I love they they are the star of this dish! I can totally see why you have been eating this on repeat - it looks FABULOUS! Cheers, girlfriend!

      Reply
      • Natasha says

        March 16, 2017 at 12:54 PM

        Thanks dear! ???? Sweet potatoes are the best really.

        Reply
    10. [email protected] says

      March 16, 2017 at 9:21 AM

      Since my daughter moved back we've been enjoying more Thai inspired recipes, together. We will love this! I can't wait to make it for her!

      Reply
      • Natasha says

        March 16, 2017 at 9:23 AM

        Thanks Annie!! I hope you guys love it! 🙂

        Reply
    11. Natasha's Sister says

      March 16, 2017 at 9:07 AM

      You've made this three times for yourself and zero times for me? Seriously?

      Reply
      • Natasha says

        March 16, 2017 at 9:20 AM

        Dead serious.

        Reply
      • Ellen Mellman says

        December 22, 2019 at 3:21 PM

        5 stars
        It's fantastic. I added sliced shitake mushrooms. Have you frozen the soup? It makes a ton, esp since I added more of everything

        Reply
        • Natasha says

          December 22, 2019 at 4:42 PM

          So glad you enjoyed it! I believe I have frozen it before... I am pretty sure it was ok!

          Reply

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