Why You’ll Love This Recipe
This Creamy Thai Sweet Potato Curry is not only a delicious winter comfort food, but it’s also packed with nutrients and can be made in just 30 minutes. The combination of sweet potatoes, spinach, and a flavorful coconut milk base makes this dish both filling and comforting. Whether you’re cooking for a crowd or just looking for a quick meal, this curry is versatile, easy, and sure to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, peeled and cubed
- 3–4 cups fresh baby spinach
- 2–3 tablespoons curry paste
- 1 14-ounce can regular coconut milk
- 1/2 to 1 cup broth or water
- 1/2 cup chopped peanuts and cilantro
- Fish sauce (or vegan fish sauce) to taste
Directions
- Start your rice if serving over rice. You can also make your own curry paste for an extra burst of flavor.
- Heat the oil over medium-high heat. Add the shallots and stir-fry until soft and fragrant. Add the cubed sweet potatoes and stir to coat with the oil. Add the curry paste and stir until the sweet potatoes are evenly coated.
- Pour in the coconut milk and broth, and let it simmer on low heat for 10-15 minutes until the curry thickens.
- Stir in the spinach until wilted and combine. Add half of the peanut/cilantro mixture, and a splash of fish sauce (or vegan fish sauce) to balance the flavors.
- Serve the curry over rice and garnish with the remaining peanut/cilantro topping.
Servings and Timing
- Servings: 4–5
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Options: Use vegan fish sauce or omit it altogether.
- Protein Add-ins: Consider adding chickpeas, tofu, or tempeh for extra protein.
- Vegetable Substitutes: If you’re out of sweet potatoes, butternut squash works wonderfully as a substitute.
- Spice Level: Adjust the amount of curry paste to make the dish spicier or milder depending on your preference.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The curry also freezes well for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if necessary to adjust the consistency.
FAQs
Can I use different vegetables in this curry?
Yes, butternut squash is a great alternative to sweet potatoes, and you can also experiment with carrots or bell peppers.
Can I make this recipe spicier?
Definitely! Adjust the amount of curry paste to your preferred spice level or add a fresh chili for an extra kick.
Can I use light coconut milk instead of regular?
Yes, but keep in mind the curry may not be as creamy.
Is this recipe gluten-free?
Yes, this curry is naturally gluten-free. Just make sure to use gluten-free soy sauce if you’re substituting for fish sauce.
Can I freeze this curry?
Yes, this curry freezes very well. Just store it in an airtight container and reheat when ready to eat.
Can I use store-bought curry paste?
Yes, store-bought curry paste works perfectly in this recipe. For extra flavor, you can also try mixing red and yellow curry paste.
How can I make this dish more filling?
To make the curry more filling, add chickpeas, tofu, or tempeh as a protein source.
What should I serve this curry with?
Serve it over steamed rice, quinoa, or cauliflower rice for a low-carb alternative.
How do I make this recipe oil-free?
You can skip the oil and use vegetable broth to sauté the shallots and sweet potatoes.
Can I add more greens to this recipe?
Yes, you can add kale, chard, or even broccoli for more vegetables in the dish.
Conclusion
This Creamy Thai Sweet Potato Curry is an easy, nutritious, and satisfying dish that’s perfect for any weeknight meal. Whether you’re craving something cozy or need a quick meal that packs a punch in flavor, this recipe will become a go-to in your kitchen. With simple ingredients and a short cooking time, you’ll have a hearty, creamy curry that everyone will love.
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Creamy Thai Sweet Potato Curry
- Total Time: 30 minutes
- Yield: 4–5 servings
- Diet: Gluten Free
Description
This Creamy Thai Sweet Potato Curry is a flavorful, healthy, and quick dish combining the sweetness of sweet potatoes, creamy coconut milk, and aromatic spices. Perfect for weeknight meals, this curry is easy to make, packed with nutrients, and can be customized to suit your preferences. Vegan and gluten-free options are available, making it a versatile recipe everyone will enjoy. Serve it with rice for a hearty meal!
Ingredients
- 1 tablespoon oil
- 2 shallots, thinly sliced
- 2 sweet potatoes, peeled and cubed
- 3–4 cups fresh baby spinach
- 2–3 tablespoons curry paste
- 1 14-ounce can regular coconut milk
- 1/2 to 1 cup broth or water
- 1/2 cup chopped peanuts and cilantro
- Fish sauce (or vegan fish sauce) to taste
Instructions
- Start your rice if serving over rice. You can also make your own curry paste for extra flavor.
- Heat the oil over medium-high heat. Add the shallots and stir-fry until soft and fragrant.
- Add the cubed sweet potatoes and stir to coat with the oil. Add the curry paste and stir until the sweet potatoes are evenly coated.
- Pour in the coconut milk and broth, and let it simmer on low heat for 10-15 minutes until the curry thickens.
- Stir in the spinach until wilted and combine. Add half of the peanut/cilantro mixture, and a splash of fish sauce (or vegan fish sauce) to balance the flavors.
- Serve the curry over rice and garnish with the remaining peanut/cilantro topping.
Notes
- Vegan Options: Use vegan fish sauce or omit it altogether.
- Protein Add-ins: Add chickpeas, tofu, or tempeh for extra protein.
- Vegetable Substitutes: Butternut squash is a great alternative to sweet potatoes.
- Spice Level: Adjust curry paste to make the dish spicier or milder.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
