Thai Sweet Potato Curry

Thai sweet potato curry is worth making. It’s amazingly quick and easy, made in one pot with few ingredients. It’s packed with robust flavors and tastes and smells soo good!

Worth Trying Sweet Potato Chickpea Curry

• This Thai sweet potato curry is worth making! Tastes so so good!
• To make this curry, you’ll need few ingredients only.
• Amazingly quick and easy to make.
• This warming Thai curry is creamy, hearty, rich, flavorful, filling and comfort meal.
• It’s nutritious and too good!
• This curry is great for make ahead meals and meal preps. It stores well, you can make ahead and freeze it.
• A one pot meal that will transform you to flavor heaven.
• Very versatile recipe. You can add in any vegetables of your choice to the sweet potato curry. Feel free to use anything – chickpeas, baby spinach, regular spinach, kale, lentils, bell peppers.
• For convenience I’ve used store bought Thai red curry paste. You have the choice to make your own curry paste and use in the recipe if you have time. Don’t have to stick to rec curry paste, yellow, green Thai curry paste will work too.
• And of course like any other curry, this Thai curry is packed with robust flavors.

Ingredients You’ll Need

Below photo lists all the ingredients you’ll need for this sweet potato curry.

Shallots – if you want authentic Thai flavors use shallots. Regular onions will work too in case you don’t have shallots (I used regular onion)

Ginger – Garlic – fresh ginger and garlic minced fine to give the Asian flavors. Please do not substitute fresh ginger garlic with powders. It won’t give the same flavor.

Thai Bird’s Eye Chili (optional) – Thai curry paste does have certain amount of kick in it. For added/extra kick consider using 1 or 2 Thai bird’s eye chili. Please use chili with caution. If you can’t handle heat well, please skip it. And if you like kick, use chilies with seeds on it.

Vegetables (of your choice) – I have used chickpeas (canned or cooked in instant pot) and baby spinach for the curry. You can substitute chickpeas with brown or red lentils, and any vegetables can be picked – bell peppers, kale.

Coconut Oil – cooking curry in coconut oil enhances the flavors and gives you authentic Thai curry flavors. If you aren’t a fan of coconut oil, use vegetable oil or canola oil.

Coconut Cream – recommend you to use full fat cream for rich and creamy curry.

Broth (or water) – not shown in photo. Use vegetable broth or water along with coconut milk (coconut cream) to cook vegetables.

Fish Sauce (vegetarian/vegan skip it) – a quick splash of fish sauce in the ends for that “So Thai “ flavors.

Toasted Peanuts(crushed) – toasted peanuts sprinkled on top before servings transports you to Thailand.

Cilantro – Yes! Asian dishes definitely needs cilantro garnish. Not a cilantro fan? Skip it or use parsley (though it won’t be authentic Asian per se)

How To Make Thai Sweet Potato Curry Recipe (With Step By Step Pictures)

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 chickpeas(canned or cooked at home).  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.

Brief Frequently Asked Questions

Can I Freeze This Curry?

Yes. This curry is great for make ahead meals and meal preps. It stores well, you can make ahead and freeze it.

How To Make This Curry Vegan/Vegetarian?

To make it vegetarian or vegan, skip fish sauce.

Can I Use Other Vegetables?

Absolutely you can. This curry is versatile recipe. You can add in any vegetables of your choice to the sweet potato curry. Feel free to use anything – for protein: chickpeas, red lentils, brown lentils. Vegetables: use any of these – baby spinach, regular spinach, kale, bell peppers.

Can I Skip Chickpeas?

Sure you can. If you want to include in protein, consider adding lentils instead of chickpeas or leave it out completely.

Can I Use Any Other Greens?

Absolutely. Baby spinach is great. Chopped regular spinach, kale can also be used.

Do I Use Only Red Curry Paste?

No. Feel free to use any yellow, red or even green curry paste. The color of the curry will be pale if you use green curry paste.

Infact try a mix of yellow and red curry paste. Curry turns out amazing!

Can I Use Low Fat Coconut Milk?

It can be used, but the sauce won’t be rich, creamy and have a good coconut flavor. And will be thinner. I highly recommend you use full cream coconut milk (or coconut cream). Full fat is best for flavor, fat is where the flavor is.

Tips For Sweet Potato Coconut Curry

1. Take my advise, fry curry paste (homemade or bottled stuff) in oil first before adding in the liquids. This will release all flavors in the curry paste and enhance the taste of the curry.

• Canned chickpeas is convenient. But have you tried cooking chickpeas ? You don’t even have to soak chickpeas overnight, cook directly in instant pot.

• I highly recommend you use full cream coconut milk (or coconut cream). Full fat is best for flavor, fat is where the flavor is.

• To cook vegetable, mix coconut milk and broth (or water) on low flame so the fat in coconut milk doesn’t split.

• Add juice of lime and fish sauce after removing the pot from heat.

MORE THAI INSPIRED RECIPES:

Chicken Panang Curry

Butternut Squash Curry

Thai Pumpkin Soup

Shrimp Pad Thai

Thai Pineapple Fried Rice

Thai Basil Chicken Stir Fry

DON’T MISS ON THESE SWEET POTATO SIDES:

Crispy Baked Sweet Potato Fries

Sweet Potato Hash With Breakfast Sausages & Eggs

Mashed Sweet Potatoes

Savory Roasted Sweet Potatoes

Perfect Instant Pot Sweet Potatoes

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