Thai Sweet Potato Coconut Red Curry
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
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Calories
371 kcal
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Course
Main Course
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Cuisine
Thai
Thai Sweet Potato Coconut Red Curry
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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!
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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.
- Find this recipe also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
685mg
(29%)
Potassium
784mg
(22%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
21135IU
(423%)
Vitamin C
49mg
(54%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 685mg | 29% |
| Potassium | 784mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 21135IU | 423% |
| Vitamin C | 49mg | 54% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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