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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!

Course Main Course
Cuisine Thai
Keyword Thai sweet potato curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Salt & Lavender

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 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

  1. 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.
  2. Add the garlic and ginger to the pan and cook for about a minute, stirring, until fragrant.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes