Sweet Potato Thai Curry
Transform your mealtime with this vibrant and nourishing Sweet Potato Thai Curry—a perfect balance of bold flavors and creamy indulgence. This plant-based recipe features tender chunks of sweet potato simmered in a rich coconut milk base infused with Thai red curry paste, fresh ginger, and garlic for a punch of aromatic depth. Crisp red bell peppers and a handful of baby spinach lend a colorful, nutrient-packed boost, while a hint of lime juice brightens every bite. Ready in just 45 minutes, this comforting curry pairs beautifully with fluffy white rice and a sprinkle of fresh cilantro for an easy yet impressive dinner. Ideal for cozy weeknights or dinner parties, this one-pot wonder is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 medium-sized Sweet potatoes
- 14 ounces Coconut milk
- 3 tablespoons Thai red curry paste
- 1 cup Vegetable broth
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 1 medium Red bell pepper
- 2 cups Baby spinach
- 1 Lime
- 1 tablespoon Soy sauce
- 1 tablespoon Coconut oil
- 1 teaspoon Brown sugar
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 teaspoon Salt
- 4 cups Cooked rice
Instructions
Peel and dice the sweet potatoes into bite-sized chunks. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper into thin strips.
In a large pot, heat the coconut oil over medium heat. Add the onion and cook for 2-3 minutes until translucent.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the red curry paste to the pot and cook for 1-2 minutes, stirring constantly to release the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the diced sweet potatoes, brown sugar, and soy sauce. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, or until the sweet potatoes are tender.
Add the red bell pepper slices and simmer for another 5 minutes.
Stir in the baby spinach and let it wilt for 1-2 minutes. Taste the curry and adjust salt as needed.
Turn off the heat and squeeze in the juice of one lime. Stir well.
Serve the sweet potato Thai curry over a bed of cooked rice and garnish with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 373.8 g | 136% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 61.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
