Thai Sweet Potato Coconut Red Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
This curry starts by sautéing onions until softened, then adding garlic and ginger to build an aromatic base. Thai red curry paste and vegetable broth are combined to form a flavorful cooking liquid for diced sweet potatoes and carrots. The curry gently simmers until the vegetables soften.
Full-fat coconut milk is added next, blending with soy sauce, lime juice, brown sugar, and strips of red bell pepper to balance richness, saltiness, acidity, and a mild sweetness. The sauce thickens as it cooks, coating the vegetables.
Fresh basil and cilantro are stirred in at the end to add herbal brightness. The final dish offers a creamy, slightly sweet curry with layers of spice from the red curry paste and fresh aromatics. It pairs well with steamed rice, which absorbs the sauce.
Using quality curry paste and coconut milk affects flavor depth; adjusting quantities can control spice level. Measuring sweet potatoes by weight ensures consistent cooking. The curry can be made vegan and works well as a hearty vegetarian meal option.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 3 cloves garlic minced
- 1 tablespoon ginger finely chopped
- 2 cups vegetable broth
- 2 tablespoons Thai red curry paste see note
- 1 pound sweet potato peeled and cut into 1/2" pieces
- 1 carrot peeled & sliced, large
- 1 (13.5 ounce) can coconut milk full fat
- 1/2 tablespoon soy sauce
- 1 red bell pepper cut into thin strips
- lime juice of 1/2 plus extra wedges for serving
- 1/2 tablespoon brown sugar
- 1 basil chopped, handful, fresh
- 1 cilantro chopped, handful, fresh
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
- Serve curry with rice; cook about 1 cup uncooked rice for 4 servings, starting it before curry to finish simultaneously.
- Measure sweet potatoes by weight (about 1 pound) for consistent results; use more small potatoes if needed.
- Select Thai red curry paste carefully as heat and ingredients vary; this recipe uses a mildly spicy vegan brand.
- Quality coconut milk impacts sauce richness; prefer fuller-bodied brands for thicker curry.
- Find this recipe in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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