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+ servings
close up of thai curry with sweet potatoes and chickpeas cooked in pot
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5 from 9 votes

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!
Prep Time10 mins
Cook Time20 mins
Course: Dinner, Lunch, mains
Cuisine: Thai
Servings: 6 servings
Calories: 388kcal


  • 1 tablespoon coconut oil or vegetable oil
  • 2 shallots sliced thin
  • 4 cloves garlic minced
  • 1 inch ginger finely chopped
  • 1 or 2 Thai bird’s eye chili optional
  • 2 medium sweet potatoes peeled and diced
  • 1 15 oz can chickpeas drained (use ½ cup homemade chickpeas)
  • 3 cups baby spinach
  • 3 tablespoon Thai red curry paste homemade or store bought
  • 1 14 oz can full fat coconut milk
  • ½ cup vegetable broth or water
  • Salt to taste
  • Ground pepper to taste
  • ½ to 1 teaspoon fish sauce adjust according to your palate
  • ½ cup toasted peanuts crushed or chopped
  • ½ cup fresh cilantro chopped


  • 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.



  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.
  2. Canned chickpeas is convenient. But have you tried cooking chickpeas at home? You don’t even have to soak chickpeas overnight, cook directly in instant pot.
  3. I highly recommend you use full cream coconut milk (or coconut cream). Full fat is best for flavor, fat is where the flavor is.
  4. To cook vegetable, mix coconut milk and broth (or water) on low flame so the fat in coconut milk doesn’t split.
  5. Add juice of lime and fish sauce after removing the pot from heat.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 388kcal | Carbohydrates: 34g | Protein: 10g | Fat: 26g | Saturated Fat: 17g | Sodium: 477mg | Potassium: 727mg | Fiber: 8g | Sugar: 5g | Vitamin A: 13418IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 5mg