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a bowl of thai sweet potato curry over rice in a bowl with a fork
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5 from 8 votes

Thai Sweet Potato Coconut Red Curry

This Thai sweet potato curry is a hearty plant-based meal that's incredibly flavorful, comforting, and filling. It's easy to cook and makes fantastic leftovers!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Keyword: Thai sweet potato curry
Servings: 4
Author: Natasha Bull

Ingredients

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

Instructions

  • Heat the olive oil over medium heat in a 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 pot and cook for about a minute.
  • Stir in the veg broth, curry paste, sweet potatoes, and carrots. Increase the heat so it comes to a gentle boil, then cover the pot with the lid slightly open and reduce the heat to medium-low and simmer for 10 minutes.
  • Add the coconut milk, soy sauce, red bell pepper, lime juice, and sugar. Increase heat to medium-high and let it cook 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 to the pot. Serve with extra lime wedges on the side.

Notes

  • I sometimes serve this recipe with rice, but that's totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the curry so that it's ready at the same time.
  • Sweet potato sizing can vary, so it's best to go by weight. I used one sweet potato that weighed about a pound (16 ounces). Some grocery stores carry smaller ones, so you may need more than one to make up a pound.
  • 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. This brand isn't particularly spicy but some others are, so be aware that not all curry pastes are interchangeable and you may need to adjust quantities. 
  • The brand of coconut milk matters! I use Thai Kitchen brand because it's less watery/richer than other brands I've tried.

Nutrition

Calories: 371kcal | Carbohydrates: 37g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 685mg | Potassium: 784mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21135IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 4mg