Sweet Potatoes with Red Curry Paste
Transform your weeknight dinners with this vibrant recipe for Sweet Potatoes with Red Curry Paste! Roasted to perfection, the tender, caramelized sweet potato cubes are tossed in a rich, velvety red curry sauce made with creamy coconut milk, aromatic curry paste, and a touch of soy sauce, lime juice, and brown sugar for a harmonious balance of savory, spicy, and sweet flavors. This Thai-inspired dish, bursting with bold and fragrant ingredients, is as simple to prepare as it is satisfying. Perfect as a vegetarian main dish served over fluffy rice or quinoa, or as an unforgettable side to complement your favorite meals, this versatile recipe will quickly become a household favorite. Ready in just 45 minutes, it’s a warm, comforting, and flavor-packed option that’s sure to impress!
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Recipe Information
Ingredients
- 4 medium-sized Sweet potatoes
- 2 tablespoons Olive oil
- 3 tablespoons Red curry paste
- 200 milliliters Coconut milk
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and dice them into 1-inch cubes.
Place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and ground black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
While the sweet potatoes are roasting, prepare the red curry sauce. Heat 1 tablespoon of olive oil in a medium-sized pan over medium heat.
Add the red curry paste to the pan and stir for 1-2 minutes until fragrant.
Pour in the coconut milk and stir until the curry paste is fully incorporated. Let the mixture simmer gently for 2-3 minutes.
Stir in the soy sauce, brown sugar, and lime juice. Simmer for another 2 minutes and then remove the sauce from heat.
Once the sweet potatoes are done, transfer them to a large bowl. Pour the red curry sauce over the sweet potatoes and toss gently to coat.
Garnish with freshly chopped cilantro before serving.
Serve warm as a side dish or as a vegetarian main with steamed rice or quinoa.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 42.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 443 mg | 9% | |
*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.
