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
