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how to make creamy thai sweet potato curry

Creamy Thai Sweet Potato Curry

Before diving headfirst into the delightful world of Creamy Thai Sweet Potato Curry, let's talk about what makes this dish sing even more.
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Course: Dinner
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Calories: 375kcal

Equipment

  • pot

Ingredients

  • 2 sweet potatoes: Peeled and diced for that hearty base.
  • 1 tablespoon neutral cooking oil: Such as avocado or canola for sautéing.
  • 2 shallots: Finely sliced to bring sweetness and depth.
  • 2 –3 tablespoons red or yellow curry paste: Adjust this to match your spice level.
  • 1 14-ounce can full-fat coconut milk: This makes it creamy and indulgent.
  • 1/2 to 1 cup vegetable or chicken broth: To achieve the desired consistency.
  • 3 –4 cups fresh baby spinach leaves: For that vibrant green boost.
  • 1/2 cup roasted peanuts: Roughly chopped for crunch.
  • Fresh cilantro: To garnish and add freshness.
  • 1 teaspoon lime zest: Adds a zesty brightness.
  • 1 teaspoon brown sugar: Helps balance the dish.
  • Fish sauce or vegan fish sauce: For umami depth to taste.

Instructions

Step 1: Prepare the Ingredients

  • Start by peeling and dicing the sweet potatoes. Aim for bite-sized pieces to ensure they cook evenly. Slice the shallots thinly and have your other ingredients handy.

Step 2: Sauté the Shallots

  • In a large pot, heat your neutral cooking oil over medium heat. Add the sliced shallots. Sauté them for about 3-5 minutes or until they become translucent. This will create a fragrant base for your curry.

Step 3: Add Curry Paste

  • Once the shallots are ready, it’s time to add the red or yellow curry paste. Stir it in and cook for another 1-2 minutes to release all those spicy aromas. Golden tip: Taste a small amount of the paste to gauge its spice level before diving in.

Step 4: Incorporate Sweet Potatoes

  • Next, toss in those diced sweet potatoes. Stir to coat them with the curry mixture. Let them cook for about 5 minutes. This step allows the sweet potatoes to absorb the flavors early.

Step 5: Pour in Coconut Milk

  • Open that can of coconut milk and pour it over the sweet potatoes and shallots. It’s time for the magic to happen! Stir well to combine everything.

Step 6: Add Broth

  • Now, add your vegetable or chicken broth. Start with ½ cup and add more later if the mixture is too thick. Bring the curry to a gentle simmer.

Step 7: Simmer

  • Lower the heat and let the curry simmer for about 20-25 minutes or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

Step 8: Stir in Spinach

  • Just before serving, fold in the fresh spinach. It will wilt within minutes, adding a pop of color and nutrition to your dish.

Step 9: Add Final Touches

  • To balance flavors, stir in the lime zest, brown sugar, and fish sauce. Taste the curry and adjust the seasoning as needed.

Step 10: Serve and Garnish

  • Spoon the curry into bowls and garnish with chopped peanuts and fresh cilantro.

Notes

  • Adjust Spice Level: If you prefer less heat, start with less curry paste. You can always add more later.
  • Texture Variation: For a thicker curry, reduce the amount of broth. For a lighter consistency, increase it.
  • Flavor Boost: A splash of lime juice at the end can brighten up the entire dish.
  • Meal Prep: This curry is even tastier the next day. Make it ahead of time for a quick meal.
  • Add Protein: Feel free to add cooked chicken, tofu, or chickpeas for extra protein.
Keyword: Creamy Thai Sweet Potato Curry