Thai Sweet Potato Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6 servings
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Calories
388 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Thai Sweet Potato Curry
Description
Thai Sweet Potato Curry combines diced sweet potatoes and chickpeas cooked in a fragrant Thai red curry paste sautéed with shallots, garlic, and ginger. Coconut milk and vegetable broth create a rich, creamy sauce that simmers until thickened and the sweet potatoes are tender. The addition of baby spinach wilted at the end adds a fresh, leafy contrast. Garnishing with crushed toasted peanuts and chopped fresh cilantro adds texture and brightness to the curry.
The curry's flavor layers unfold as the curry paste is gently fried in oil to release its aroma before adding liquids, ensuring depth of taste. The subtle heat of the optional bird’s eye chili complements the sweetness of the potatoes and richness of the coconut milk, while fish sauce and lime juice added at the end balance the flavors with saltiness and acidity.
This dish can be served as a warming main course and pairs well with rice to soak up its creamy sauce. Its hearty texture from chickpeas and sweet potatoes makes it a filling vegetarian option.
Use full-fat coconut milk for optimal flavor and richness, and fry the curry paste thoroughly in oil before adding liquids to draw out its flavors. If using canned chickpeas, rinse them well; homemade chickpeas cooked in an instant pot may also be used. Stir the curry occasionally during simmering to prevent sticking and to help it thicken evenly.
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 2 shallot sliced thin
- 4 cloves garlic minced
- 1 inch ginger finely chopped
- 1 Thai bird’s eye chili optional, or alternative ingredient
- 2 sweet potato peeled and diced, medium
- 1 15 oz chickpeas drained (use ½ cup homemade chickpeas, canned
- 3 cups baby spinach
- 3 tablespoon Thai red curry paste homemade or store bought
- 1 14 oz coconut milk full fat, canned
- ½ cup vegetable broth or water
- salt to taste
- black pepper ground, to taste
- ½ to 1 teaspoon fish sauce adjust according to your palate
- ½ cup peanuts crushed or chopped, toasted
- ½ cup cilantro chopped, fresh
Instructions
- Scrub and rinse sweet potato. Peel skin off and chop into 1 inch cubes.
- Heat oil over medium heat. Fry sliced shallots(onion) in oil until soft.
- Add fresh ginger and garlic mince to the pot and cook until fragrant. Will take 2 to 3 minutes. Do not let ginger-garlic brown.
- If using Thai red chilies, add it to the pot now. Give a quick mix.
- Fry Thai red curry paste fry until oil separates from the sides of the pan.Jo’s Tip: fry curry paste well in oil. It will release all the flavors and enhance the taste. Do not hurry up on this stage.
- Once curry paste is cooked, add in diced sweet potatoes and canned (or instant pot chickpeas). Stir to coat with curry paste until well combined.
- Pour coconut cream and water (or vegetable broth) stir. Cover partially and let it simmer on low heat for 12 to 15 minutes or until sweet potato is tender and cooked and curry has thickened. Stir the curry occasionally.
- Stir in baby spinach until wilted. Will take a minute or two only. Don’t over cook spinach. You can switch off heat and then add spinach.
- Remove pan from heat.
- Stir in juice of lime, fish sauce, half of toasted and crushed peanuts and half of cilantro to curry. Give one final stir.
- Serve hot with rice and cucumber salad on the side.
- Garnish remaining toasted crushed peanuts and cilantro before serving.
Notes
- Fry curry paste in oil before adding liquids to enhance its flavor fully.
- Use full-fat coconut milk for richer taste and creamier texture.
- Homemade chickpeas cooked in an instant pot can replace canned ones for freshness.
- Add lime juice and fish sauce after cooking to balance the flavors without cooking off the acidity.
- Stir the curry regularly during simmering to avoid sticking and to promote even thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Sodium | 477mg | 20% |
| Potassium | 727mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 13418IU | 268% |
| Vitamin C | 10mg | 11% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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